- 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)
The traditional Turkish “bride” soup is fed to new brides, right before their wedding, I wonder why lol.
- 30g butter
- 1 onion, finely chopped or diced
- 1 tbsp sumac (optional)
- 75g red lentils
- 2 tbsps tomato puree
- 3 or 4 cloves garlic, finely chopped or minced
- 40 fl oz water
- 75g bulgur wheat
- 1 tsp mild chili paste
- 2 tsps cayenne pepper
- 2 tsps dried mint
- Heat the butter in a large saucepan, add the onions and fry until golden brown. Halfway through,add the garlic.
- Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil, mixing well then reduce the heat and cook for about 20 minutes.
- Add the cayenne pepper and dried mint. Mix well and continue to cook for a further 10 minutes or until the lentils and bulgur is soft. Serve immediately.
Cooking Time: 30 minutes
- 225g salted cod
- 6 spring onions, very finely chopped
- ½ tsp ground black pepper
- 5 cloves crushed garlic
- 1 scotch bonnet chilli pepper, seeded and crushed (to reduce heat, discard seeds and core)
- 126g plain flour
- 1 baking powder
- 2 tsp medium/large eggs (beaten)
- 4 fl oz milk
- ¼ tsp turmeric
- oil for frying
Place the fish in a large bowl of water, refrigerate for 24 hours, rinsing the fish and changing the water three times. Add the fish to a large pot of water, bring to the boil, reduce heat and simmer for 20 minutes. Rinse with cold water, remove skin and bones and flake into a large bowl. Add the spring onions, turmeric, peppers, garlic and combine gently.
In another bowl, whisk together the flour, baking powder, eggs and milk. Add the fish mixture; stir thoroughly.
Heat 5cm of oil in a large pot over a medium to high heat until the temperature reaches 180C on a food thermometer. Test one to see if there is enough salt. Add batches of tablespoon-size portions of the mixture into the oil and fry for five minutes or until golden. Transfer to paper towels to drain off the oil.
If you can’t get hold of the scotch bonnet pepper just use 3 to 5 finely chopped green chilies according to your taste.
A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, ground lamb, ground beef or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular.
I find these rolls easier to make than the triangle ones and I do like Phyllo pastry, nice and crispy snack. The filling is how I would make for regular samosa.
- 800 g potatoes, peeled, boiled, and diced into tiny cubes
- 250 g frozen small chopped mixed vegetables
- 2 medium onions finely diced
- 2 teaspoon cumin seeds
- 1/2 tsp minced garlic (paste or powder)
- 1 tsp peeled and grated fresh ginger
- 4 tablespoon vegetable oil
- 5/6 finely chopped green chillies
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon salt
- 3 tablespoon chopped fresh coriander)
- 30 frozen spring roll wrappers, about 8 inches (20 cm), thawed
- 75o ml vegetable oil for deep frying
- In large pan or wok, heat the 4 tbsp. of oils over medium heat. Add the diced onion and fry until golden brown, Add cumin seeds, ginger, garlic, green chillies, turmeric and curry powder. Fry for 1 minute then add salt. Stir in potatoes,mixed vegetables and salt and fry for 1 minute. Remove from heat and let cool. Add the corriander .
- Place 1 wrapper on a work surface. Place 1 heaped tablespoon of filling at the corner of the pastry sheet. Fold over the corner as shown, then fold in the sides, roll over again and then roll up sealing the opposite corner with egg wash. Repeat with remaining sheets and filling.
- In a wok or deep fryer, heat oil to 375 deg F or until a small bread cube dropped in the oil sizzles and turns golden in 1 minute. Add spring rolls in batches and fry until golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
Serve with this delicious tamarind sauce.
- 200gms Tamarind (Imli)
- 200gms dark brown sugar
- 2 tsp roasted cumin (Jeera) Powder
- 2 tsp Red chili powder
- Salt To Taste
- 1 tsp Black salt
- 1 tsp Garam masala
- Add 1 litre of water to tamarind and bring to the boil and cook for 10/15 minutes on medium heat
- Strain it mashing up the tamerind to get as much pulp out as you can then add the sugar, chilli powder, cumin powder, salt, garam masala and mix well.
- Cook again on medium heat till the sauce gets semi thick(not too thick)
.This Chutney thickens more as it cools.