- 500g leftover cooked potatoes or mash from the chiller cabinet
- 418g can pink or red salmon , drained or leftover fresh salmon
- 140g frozen peas , defrosted
- handful mint leaves, roughly chopped
- 1 tbsp sweet chili sauce or 1 tsp hot chilli sauce
- 1 tbsp tartar sauce
- about 3 tbsp plain flour, for dusting
- 3 tbsps olive or vegetable oil
- salt to taste
- lemon wedges to serve, optional
- 1 If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour. Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.
- Salmon Fishcakes (recipesfordisater.wordpress.com)
- Spicy fish cakes (thechillipad.wordpress.com)
- Flippen Lekka Fish Cakes (basadiblog.wordpress.com)
This recipe is an adaptation of a Lebanese dessert called Sfouf
Sfouf is really very similar to a Victoria sponge but with the flavour and the syrup it becomes delicious ,moist and exotic. Variations of this cake can be found from the Middle East along the Mediterranean. I will post a video of another variation at the bottom which i also love.
- 250g butter
- 200g golden caster sugar
- 2 oranges , finely grated zest and juice
- 4 eggs
- 50g plain flour
- 2 tsps baking powder
- 250g semolina
- 200g ground almonds
- 120g Greek yoghurt
- 2 oranges ,grated zest and juice
- 2 cinnamon sticks or pinch of saffron (optional)
- 275g sugar (caster or granulated)
- 500 ml water
- To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 15 minutes.
- Heat the oven to 160 C. Butter and base line a 20cm spring form cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
- Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yoghurt and stir gently. Place a few skinned almonds on the top for show if you want to but this is optional of course.
- Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
- Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
- Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.
Oven Temperature: 160 C/140f/Gas 3
Try this one as an alternative.
I have to share this recipe with you. Fat Free Pineapple Angel Food Cake and dont feel guilty for eating it
via Jo Cooks — Fat Free Pineapple Angel Food Cake.
You might also like this no egg no butter pineapple cake.
There are so many versions of pakora but this is quite nice and simple. Pakoras are made with different vegetables finley slices, which are dipped in a spicy batter and deep-fried.
Pakoras are usually served as snacks or appetizers. In the UK they are very popular as a fast food snack, available in Indian and Pakistani and restaurants to take- aways .
- 350g chickpea flour sifted
1 tbsp lemon juice
¼ tsp cayenne pepper
½ tsp turmeric
1 tsp garam masala
2 tsps coriander
1 tsp ground cumin ½ tsp salt (to taste)
10 tbsps water as needed, cold
½ tsp baking powder
½ tsp asafetida (optional)
1 tsp crushed pomegranate seeds
2 minced green chillies
- 1 Combine the flour, melted ghee, lemon juice, spices, chillies, pomegranate seets and salt in a bowl and mix together well.
2 Add 5 tablespoons of cold water slowly, beating it until the mixture is smooth and free of lumps.
3 Slowly add 3 tablespoons water and continue to beat until well mixed.
4 Check the consistency as it should resemble that of heavy cream and easily coat a spoon.
5 If it does not, add more water, until it does. Add your desired vegetables finely sliced. I use onions and potatoes. Ensure that these are sliced as finely sliced as crisps.
6 Cover the batter mixture and set aside for 10 to 15 minutes to let it settle.
7 Beat again for a couple of minutes to lighten the batter. Then take a deep pan and heat with oil. Drop the mixture in the form of uneven sized pieces. Deep until till they turn golden brown in colour. In between stir well. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve warm with chutney or ketchup.