These used to be one of my go-tos - it was a (Sugar Club) recipe T made and I loved so she colour-photocopied it for me and I made it soooo many times - the recipe is totally splattered. Hadn't had a plantain in a while but the baby loves bananas (obvs, they all do), so I thought plantains might be down his alley too. He liked them - perhaps not as much as good old Jarlsberg but yeah anyway.
225 g / 8 oz (approx 1 normal-sized plantain), grated
80 g / 3 oz polenta grains
1 egg
60 ml / 2 fl oz beer (this is an awkward amount, since we never really drink beer - alternatively add a little bit of water and some baking powder to the mix)
1 tsp lemon juice
1/2 cup sliced spring onions (or 1/4 cup finely chopped onion, at a pinch)
1/4 cup fresh coriander, chopped
1/2 tsp finely chopped fresh green chilli (used 1 whole mild yellow one)
1 tsp salt
veg oil for frying
Mix all ingredients except oil well together and rest for 15 min (note: I did this minus most of the salt and the chilli so that I could fry a few baby-friendly ones first before doing the rest). Heat a frying pan and add enough oil to coat the bottom by a few mm. Heat to smoking, then add spoonfuls of the mixture and cook for 90 sec on each side, stacking on a plate lined with kitchen paper when done. Plantain is sweet so can burn easily - watch the heat.
We ate with red rice and some mild tomato-lime-coriander salsa.
I wrote up a simpler, vegan version on here before.
Showing posts with label fritters. Show all posts
Showing posts with label fritters. Show all posts
Wednesday, March 13, 2019
Thursday, January 28, 2016
Salsify fritters
Our latest veg bag came with some charismatic roots (besides the usual tatties and beets): salsify and horseradish. I've never cooked salsify before, so it seemed like a fun challenge. A silver lining to having to leave work early to get the veg bag is that I arrive home with time to cook before S gets home / before I get super tired and hungry. So I got busy in the kitchen. These fritters were one of the first salsify recipes I came across. I had all the ingredients and it had been a while since I made a fritter, so I decided to go with it. Salsify has quite a subtle, slightly sweet flavour, so I wondered if
it would be overpowered by the chilli, garlic and coriander. It wasn't
though: it was fine.
300 g salsify (5-6 roots), peeled and coarsely grated
1 clove garlic, peeled and chopped
1 small red chilli, chopped
3 tbsp chopped coriander
1 egg
1 tbsp flour
salt+pepper
butter and olive oil for cooking
Wash, peel and grate the salsify. Melt 1-2 tbsp butter in a frying pan and cook the grated salsify until it is tender, 5-10 min. Transfer cooked salsify to a bowl and add garlic, chilli, coriander, egg, flour and seasoning. Shape into fritters - it should make 5-6. Heat 1-2 tbsp butter and 1-2 tbsp olive oil in the frying pan and fry the fritters about 4 minutes on each side until browned on the outside and cooked through. Eat right away.
300 g salsify (5-6 roots), peeled and coarsely grated
1 clove garlic, peeled and chopped
1 small red chilli, chopped
3 tbsp chopped coriander
1 egg
1 tbsp flour
salt+pepper
butter and olive oil for cooking
Wash, peel and grate the salsify. Melt 1-2 tbsp butter in a frying pan and cook the grated salsify until it is tender, 5-10 min. Transfer cooked salsify to a bowl and add garlic, chilli, coriander, egg, flour and seasoning. Shape into fritters - it should make 5-6. Heat 1-2 tbsp butter and 1-2 tbsp olive oil in the frying pan and fry the fritters about 4 minutes on each side until browned on the outside and cooked through. Eat right away.
Thursday, December 26, 2013
Christmas: Lion's Mane 'crab' cakes
A gave me a bag full of Lion's Mane for my birthday. A very thoughtful (and tasty) present. I managed to take it home with me from the party (after rescuing from a drunken food-marauder), and then decided it was appropriately fancy to become part of our Christmas meal.
When I cooked it previously I wasn't too enamoured of the texture of it just sauteed. Also, this bagful was quite wet. So roasting seemed to be a smart place to start. Then I remembered seeing that Mycoterra Farm (who grew them) often use them to make 'crab' cakes. So I looked up a recipe and thought this one (and this one) sounded like exactly the right kind of thing.
(makes six little cakes)
To roast:
200-400g (approx 1/2 lb) Lion's Mane
~2 tbsp olive oil
2 cloves garlic
salt+pepper
Rest of the cake ingredients:
2 tbsp vegan mayonnaise (used vegan cream cheese as we had some leftover from the birthday cake S made me)
1/2 tsp soy sauce
1 cup breadcrumbs
1/4 cup finely chopped onion
1 egg*
~ 1 tsp red wine vinegar
1 tbsp chopped parsley
1 tsp paprika
~ 2 tsp lemon juice
salt and pepper
coconut oil for frying
For the sauce:
3 tbsp vegan cream cheese (or vegan mayonnaise - reduce the lemon juice a bit if using)
1 tsp olive oil
1-2 tsp wholegrain mustard
1/2 tsp paprika
1/2 tsp white pepper
~1 tbsp cider vinegar
pea-sized blob of wasabi
few drops hot sauce
~1 tbsp lemon juice
salt and pepper
Heat the oven to 350F. Tear the Lion's Mane into little pieces and put in a roasting dish. Add the whole garlic cloves, olive oil, salt and pepper and roast for 30-40 min, until the garlic is cooked, much of the liquid has evaporated, and the mushroom is brown. Remove from the oven.
While the mushroom is in the oven you can make the sauce - mix the sauce ingredients together in a small bowl with a fork. Taste for salt, pepper and acid and check consistency.
Mix the Lion's Mane (and roasted garlic - be sure to chop and/or mash up so it can spread through the mixture) together with the remaining cake ingredients in a mixing bowl. Shape into little round burger shapes. Heat coconut oil in a frying pan over medium heat and cook the cakes until browned on both sides. Eat while hot.
These were quite successful. S really liked them (especially the sauce), and while the total prep might be a bit much for an average day, the roasting method seemed to be a good way of cooking the Lion's Mane - better than sauteeing.
*think linseed-water mixture would be a fine vegan substitute
When I cooked it previously I wasn't too enamoured of the texture of it just sauteed. Also, this bagful was quite wet. So roasting seemed to be a smart place to start. Then I remembered seeing that Mycoterra Farm (who grew them) often use them to make 'crab' cakes. So I looked up a recipe and thought this one (and this one) sounded like exactly the right kind of thing.
(makes six little cakes)
To roast:
200-400g (approx 1/2 lb) Lion's Mane
~2 tbsp olive oil
2 cloves garlic
salt+pepper
Rest of the cake ingredients:
2 tbsp vegan mayonnaise (used vegan cream cheese as we had some leftover from the birthday cake S made me)
1/2 tsp soy sauce
1 cup breadcrumbs
1/4 cup finely chopped onion
1 egg*
~ 1 tsp red wine vinegar
1 tbsp chopped parsley
1 tsp paprika
~ 2 tsp lemon juice
salt and pepper
coconut oil for frying
For the sauce:
3 tbsp vegan cream cheese (or vegan mayonnaise - reduce the lemon juice a bit if using)
1 tsp olive oil
1-2 tsp wholegrain mustard
1/2 tsp paprika
1/2 tsp white pepper
~1 tbsp cider vinegar
pea-sized blob of wasabi
few drops hot sauce
~1 tbsp lemon juice
salt and pepper
Heat the oven to 350F. Tear the Lion's Mane into little pieces and put in a roasting dish. Add the whole garlic cloves, olive oil, salt and pepper and roast for 30-40 min, until the garlic is cooked, much of the liquid has evaporated, and the mushroom is brown. Remove from the oven.
While the mushroom is in the oven you can make the sauce - mix the sauce ingredients together in a small bowl with a fork. Taste for salt, pepper and acid and check consistency.
Mix the Lion's Mane (and roasted garlic - be sure to chop and/or mash up so it can spread through the mixture) together with the remaining cake ingredients in a mixing bowl. Shape into little round burger shapes. Heat coconut oil in a frying pan over medium heat and cook the cakes until browned on both sides. Eat while hot.
These were quite successful. S really liked them (especially the sauce), and while the total prep might be a bit much for an average day, the roasting method seemed to be a good way of cooking the Lion's Mane - better than sauteeing.
*think linseed-water mixture would be a fine vegan substitute
Sunday, July 24, 2011
Fried courgette flowers / edamame pesto
Fried courgette flowers
S stopped by the farmers market on Thurs evening and bought some courgette flowers. Seemed like the thing to do with them was batter and fry. So I googled that.
8 fresh courgette flowers, wiped clean if need (but not wet)
50g plain flour
2 tbsp cornflour
~100ml ice cold water
veg oil for frying (plus a little olive oil for taste)
salt
Put the flours in a bowl over a bowl of iced water and mix together. Add the iced water and mix to a pouring cream consistency (so that the stuff coats your finger).
Heat ~1cm oil in a small saucepan til it smokes. Coat a courgette flower in batter and then put into hot oil. Should go golden in a couple of minutes. Flip if necessary. Cook then all like this, cutting in half if large, and fishing out with a slotted spoon and moving to kitchen roll on a plate when done. Sprinkle with sea salt and eat straight away.
They were very good. The batter was not super crispy, especially the first ones - need to make sure it is not too thick and the oil is good and hot.
Edamame pesto
Saw this on ppk. Went to Haymarket and bought a bunch of basil, thought a variant on pesto might be an idea.
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
Blend all ingredients with a wand blender. Add a little more vegetable broth if it seems too stiff. Eat with spaghetti or bread or anything really.
It was good... A cross between pesto and hummus. Wonderfully green, and that didn't fade with keeping in the fridge like regular pesto. S liked it because it didn't have so much oil in it. I think it might be missing a bit of nuttiness - next experiment will be a mixture of basil, edamame, sunflower seeds and olive oil...
S stopped by the farmers market on Thurs evening and bought some courgette flowers. Seemed like the thing to do with them was batter and fry. So I googled that.
8 fresh courgette flowers, wiped clean if need (but not wet)
50g plain flour
2 tbsp cornflour
~100ml ice cold water
veg oil for frying (plus a little olive oil for taste)
salt
Put the flours in a bowl over a bowl of iced water and mix together. Add the iced water and mix to a pouring cream consistency (so that the stuff coats your finger).
Heat ~1cm oil in a small saucepan til it smokes. Coat a courgette flower in batter and then put into hot oil. Should go golden in a couple of minutes. Flip if necessary. Cook then all like this, cutting in half if large, and fishing out with a slotted spoon and moving to kitchen roll on a plate when done. Sprinkle with sea salt and eat straight away.
They were very good. The batter was not super crispy, especially the first ones - need to make sure it is not too thick and the oil is good and hot.
Edamame pesto
Saw this on ppk. Went to Haymarket and bought a bunch of basil, thought a variant on pesto might be an idea.
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
Blend all ingredients with a wand blender. Add a little more vegetable broth if it seems too stiff. Eat with spaghetti or bread or anything really.
It was good... A cross between pesto and hummus. Wonderfully green, and that didn't fade with keeping in the fridge like regular pesto. S liked it because it didn't have so much oil in it. I think it might be missing a bit of nuttiness - next experiment will be a mixture of basil, edamame, sunflower seeds and olive oil...
Sunday, July 3, 2011
Plantain + polenta fritters / sauteed beet greens
A long-awaited Haymarket trip leading to a lot of produce calling out to be eaten...
Sauteed beet greens
We bought 2 bunches of baby beetroot - one of normal pink ones and one of golden. They came with the leaves and I suspected the leaves might be good too.
Leaves from 2 bunches baby beets
5 cloves garlic, peeled and roughly chopped
1/2 tbsp olive oil
grated nutmeg
salt and pepper
optional: 2 tsp maple syrup, 2 tsp balsamic vinegar
Separate stems from leaves and chop them separately (and fairly roughly). Heat oil in pan and saute the garlic for a minute or two. Add chopped stems and saute for a few more minutes. Add leaves and salt+pepper / grated nutmeg to taste. Continue to cook until the leaves are flopped and done. Add the optional maple syrup and/or balsamic vinegar to taste as well (sometimes beet greens are quite bitter, I like the maple syrup as a way of offsetting that).
Came out well good - tasted much like chard. Bargainous purchase - 2 veg for 1! I've sauteed chard, spinach and kohlrabi leaves in the same way in the last few weeks - a winner every time.
Plantain and polenta fritters
1 large, very ripe plantain (blackened on the outside)
~50g polenta
1 tbsp lemon juice
1 1/2 tbsp chopped coriander
good pinch cayenne pepper (or 1/4 a hot green chilli, finely chopped)
2 large spring onions, finely chopped
1 tsp baking powder
canola oil to cook
Mash the plantain with a fork (or grate coarsely). Add the other ingredients and mix until well combined. Shape into roughly palm-sized patties and cook in a hot frying pan in a little canola oil. Made about 8.
Based on a favourite from my teenage years (think originally from Sugar Club / Tas)- still just as tasty. Seb was a big fan too.
Sauteed beet greens
We bought 2 bunches of baby beetroot - one of normal pink ones and one of golden. They came with the leaves and I suspected the leaves might be good too.
Leaves from 2 bunches baby beets
5 cloves garlic, peeled and roughly chopped
1/2 tbsp olive oil
grated nutmeg
salt and pepper
optional: 2 tsp maple syrup, 2 tsp balsamic vinegar
Separate stems from leaves and chop them separately (and fairly roughly). Heat oil in pan and saute the garlic for a minute or two. Add chopped stems and saute for a few more minutes. Add leaves and salt+pepper / grated nutmeg to taste. Continue to cook until the leaves are flopped and done. Add the optional maple syrup and/or balsamic vinegar to taste as well (sometimes beet greens are quite bitter, I like the maple syrup as a way of offsetting that).
Came out well good - tasted much like chard. Bargainous purchase - 2 veg for 1! I've sauteed chard, spinach and kohlrabi leaves in the same way in the last few weeks - a winner every time.
Plantain and polenta fritters
1 large, very ripe plantain (blackened on the outside)
~50g polenta
1 tbsp lemon juice
1 1/2 tbsp chopped coriander
good pinch cayenne pepper (or 1/4 a hot green chilli, finely chopped)
2 large spring onions, finely chopped
1 tsp baking powder
canola oil to cook
Mash the plantain with a fork (or grate coarsely). Add the other ingredients and mix until well combined. Shape into roughly palm-sized patties and cook in a hot frying pan in a little canola oil. Made about 8.
Based on a favourite from my teenage years (think originally from Sugar Club / Tas)- still just as tasty. Seb was a big fan too.
Saturday, May 7, 2011
Polenta fritters / Pea and mint soup
Polenta Fritters
I decided to try polenta last night - don't know if I ever really made it before, but I know I like it. Did a cupful of polenta in 3 cups of hot water (+1 tsp salt), cooking for about 15min total. It was good, if a bit lumpy (need to whisk it together more gradually in the beginning?). I expected it to firm up in the fridge overnight but it remained soft. Used leftovers today to make fritters:
~3/4 cup cooked soft polenta
1/2 banana, roughly mashed
small piece of yellow chili, finely chopped
2 tbsp coriander, chopped
1 spring onion, sliced
handful sweetcorn, defrosted
~1/2 cup flour
1 tsp baking soda
salt
squeeze of lemon juice
Mix ingredients together with a fork. Heat a little veg oil in a frying pan. Shape the mixture into rough patties (was still quite wet) and drop them into the pan / flatten into shape. Cook ~3 min on each side / til done.
Pea and mint soup
This is one of my super quick and easy standby classics. We got pretty wet today looking around at Wake Up The Earth in the rain, and when we got back I felt like something soupy and minty to eat with good bread so this was it.
1 small onion, chopped
1 large clove garlic, chopped
2 cups frozen peas
2 cups veg stock
2 tbsp chopped fresh mint
salt and pepper
olive oil
~ 2 tbsp almond milk
Heat ~1 tbsp olive oil in a medium saucepan. Add onion and garlic and sweat for ~ 5 min without colouring / til soft. Add the veg stock and frozen peas and bring to the boil. Simmer for about 5 min. Take off the heat, add mint, and allow to cool a little. Blend in liquidiser til smooth. Add almond milk and season to taste.
I decided to try polenta last night - don't know if I ever really made it before, but I know I like it. Did a cupful of polenta in 3 cups of hot water (+1 tsp salt), cooking for about 15min total. It was good, if a bit lumpy (need to whisk it together more gradually in the beginning?). I expected it to firm up in the fridge overnight but it remained soft. Used leftovers today to make fritters:
~3/4 cup cooked soft polenta
1/2 banana, roughly mashed
small piece of yellow chili, finely chopped
2 tbsp coriander, chopped
1 spring onion, sliced
handful sweetcorn, defrosted
~1/2 cup flour
1 tsp baking soda
salt
squeeze of lemon juice
Mix ingredients together with a fork. Heat a little veg oil in a frying pan. Shape the mixture into rough patties (was still quite wet) and drop them into the pan / flatten into shape. Cook ~3 min on each side / til done.
Pea and mint soup
This is one of my super quick and easy standby classics. We got pretty wet today looking around at Wake Up The Earth in the rain, and when we got back I felt like something soupy and minty to eat with good bread so this was it.
1 small onion, chopped
1 large clove garlic, chopped
2 cups frozen peas
2 cups veg stock
2 tbsp chopped fresh mint
salt and pepper
olive oil
~ 2 tbsp almond milk
Heat ~1 tbsp olive oil in a medium saucepan. Add onion and garlic and sweat for ~ 5 min without colouring / til soft. Add the veg stock and frozen peas and bring to the boil. Simmer for about 5 min. Take off the heat, add mint, and allow to cool a little. Blend in liquidiser til smooth. Add almond milk and season to taste.
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