Vegetables

Cauliflower Fritters

| dianne m

Based on a couple of different recipes that I found and combined. Serve these with your favourite dipping sauce.

Ingredients

  • 300 g cauliflower – about 1/2, chopped into small florets
  • ½ tsp salt
  • ½ tsp pepper
  • 1/2 tsp chilli flakes
  • 1 tsp crushed garlic
  • zest of 1 lemon
  • Small bunch fresh parsley, finely chopped
  • Small bunch chives, finely chopped
  • 1 cup self-raising flour
  • ½ cup grated sharp cheese (e.g Noble or Vintage cheddar)
  • 1 egg

Method

  1. Steam the cauliflower florets for eight minutes and then drain.
  2. Mash the cauliflower with a potato masher until finely mashed, it doesn’t need to be smooth. Leave to cool.
  3. Add the rest of the ingredients and mix together to combine.
  4. Scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, using additional flour if you need to. Lightly squash the fritters flat and place on a floured plate.
  5. Leave in the fridge for at least 30 minutes to firm up.
  6. Heat the oil in a large frying pan on a medium heat.
  7. Fry the fritters for three to four minutes, turn over and fry for another three to four minutes until golden brown on both sides.
  8. Place on a paper towel to soak the additional oil used.

Makes

Eight to ten fritters.

Pumpkin and Chickpea Curry

| dianne m

Here’s the ingredient list for the easy vegetable curry video that is on Jamie Olivers’ FoodTube: https://youtu.be/tfYztexootQ

  • 1/2 pumpkin
  • 2 t cumin
  • 2 t ground coriander
  • 1 t fresh chilli
  • 2 t madras curry powder

Cut pumpkin in small pieces and place in a roasting dish with a splash of olive oil and the spices. Mix well. Roast until cooked.

  • Red onion
  • 1 chilli
  • 2 cloves garlic
  • 1 thumb of fresh ginger
  • bunch of coriander stalks
  • 2 t madras curry powder
  • 2 tins of tomatoes
  • 1 tin of chickpeas, drained
  • 1 bunch of spinach

Fry spices until fragrant. Add tomatoes, chickpeas, spinach and pumpkin. Cook for 20 minutes covered.

 

 

 

 

Spicy Chickpea Koftas

| dianne m

From the Healthy Food Guide at www.healthyfood.co.nz/recipes/2007/september/spicy-chickpea-koftas-with-indian-slaw

Ingredients

  • 390 g can chickpeas
  • 1 small onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 cm piece fresh ginger, grated
  • 1 clove garlic, grated
  • 1/2 t ground cinnamon
  • 1 t garam masala
  • 1/2 cup finely chopped fresh coriander
  • zest of 1/2 lemon
  • salt and freshly ground pepper

Method

  1. Place the chickpeas in a food processor and roughly blend.
  2. Spray a frying pan with oil and put onto a medium heat. Add the onion and gently fry for 2 minutes.
  3. Add the grated carrot, ginger and garlic, cinnamon, and garam masala and stir for a couple of minutes to release the fragrances.
  4. Add the mixture to the chickpeas with the fresh coriander and lemon zest, season and mix well.
  5. Take golf ball-sized amounts of mixture and shape into a kofta (sausage shape). (If the mixture is too wet, add a little bit of flour).
  6. Fry for a few minutes until evenly browned.

Makes

10 to 12

Corn and Bacon Fritters

| dianne m

Ingredients

  • 2 eggs
  • 1/2 c milk
  • 1 c flour
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 t paprika
  • 1 410g tin of corn in brine, drained
  • 4 rashers of bacon, chopped
  • 1 shallot, chopped
  • 1/4 c fresh coriander, finely chopped

Method

  1. Fry bacon and onion until cooked.
  2. Beat eggs and milk together. Add rest of dry ingredients and stir until combined.
  3. Stir corn, bacon, shallot, and coriander into the battter mix
  4. Drop spoonfuls onto a greased skillet. Fry until bubbles form or until golden and then flip.

Serve with avocado, sour cream, and sweet chilli sauce.

Makes

24

Spiced Roast Veges

| dianne m

Based on a baked pumpkin recipe from http://www.allysongofton.co.nz/recipe/Baked-Pumpkin/?r=927&fs=1

Ingredients

  • 1/2 kg pumpkin, kumera, potatoes, chopped
  • 3 T olive oil
  • 1 T mustard seeds
  • 1 T coriander seeds
  • 10 whole cloves
  • 1 chilli, deseeded and chopped
  • 2 cloves garlic
  • 2 T brown sugar
  • Salt

Method

  1. Place vegetables in a roasting pan.
  2. Drizzle over the olive oil
  3. Mix spice ingredients in a coffee grinder.
  4. Sprinkle spice mix and salt over the vegetables and mix well.
  5. Roast vegetables until cooked.

Asian Coleslaw

| dianne m

http://www.foodlovers.co.nz/recipes/asian-slaw.html

Coleslaw Ingredients

  • 1/4 red cabbage
  • 1/4 white or Chinese cabbage
  • 1 red pepper
  • 2 medium carrots
  • 1 small red onion or 2 spring onions
  • 1 handful fresh coriander, chopped
  • 1 cup crispy fried noodles
  • 1/2 cup dry roasted peanuts

Dressing Ingredients

  • 2 T salad oil
  • 2 T rice vinegar
  • 1 T soy sauce
  • 1 T Vietnamese sauce (or sweet chilli sauce)
  • 2 t sesame oil
  • 1 t honey
  • 1 t ginger, minced
  • 1 clove garlic, crushed

Method

  1. Finely slice cabbage, pepper, carrot, and onion and combine in a bowl.
  2. Mix through the coriander.
  3. Mix all the dressing ingredients together and drizzle over coleslaw.
  4. Toss to combine.
  5. Place fried noodles and peanuts on top.