I wanted to make a vegetarian meal, but with a difference. I was out of ideas & I borrowed a book from the library. It is a yummy vegetarian book. It is called: World food café 2, easy vegetarian recipes. The authors are Chris & Carolyn Caldicott. This recipe was a success with me & my husband!
300 gr of peeled, normal potatoes, cut into chunks
2 teaspoons of cumin seeds
1 teaspoon of ground cinnamon
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne pepper
1/2 teaspoon of ground cardamom
2 tablespoons of sunflower oil
1 tablespoon of freshly grated peeled ginger
1 large onion, peeled & finely cut up
1 medium red bell ( sweet ) pepper, washed, cleaned, pits & white bits removed, cut into little pieces
115 gr of corn, well rinsed & drained from a can
1 egg, beaten with fork, loosened
1 handful of fresh coriander leaves, washed, cleaned & finely cut up
Maldon sea salt
a bit of butter or gluten-free baking margarine
3 tablespoons of sunflower oil.
**For the piripiri sauce: ( For 314 ml of sauce )
4 medium-sized red chili peppers, seeds & top removed, finely cut up
3 cloves of garlic, peeled & cut into pieces
1 teaspoon of Pimentón de la vera, the dulce, the sweet version
1/2 teaspoon of grinned black pepper
1/2 teaspoon of grinned Maldon sea salt
30 ml of fresh lemon juice
20 ml of fresh lime juice
62 ml of soft olive oil
** For the salad:
2 little gem lettuces, washed, cleaned & bottom cut out. Spun dry. Leaves taken off.
1/3 cucumber, washed, dried on kitchen paper & cut up in fine round slices
250 gr of soybean sprouts, well rinsed
1. A few hours before dinner , you can cook the potatoes together in a large pot until tender. Drain well & set aside. When cold, place into a bowl & place a lid on. Place into the fridge until ready to use.
2. A few hours before dinner, you also can make the piripiri sauce. Take a food processor & place all the ingredients in it & pulse until it is all a smooth paste, a smooth sauce. Place into a jam pot & place the screw on. Put into the fridge.
3. When you are ready to make dinner, take the potatoes & the piripiri sauce out of the fridge.
4. Take a little non stick pan & heat up on medium. Add the cloves & the cumin seeds. Shake the pan from time to time. Dry roast the spices. Their fragrance will come out & your kitchen will scent lovely! Watch out because you don’t want to burn your spices. When their fragrance has come out, take the pan off from the heat. Turn the heat off. Place the spices in a pestle & mortar & grind them really fine to a powder. Add the cinnamon, cayenne pepper, the turmeric & the cardamom powder. Mix them all together.
5. Take your wok & heat up on medium high. Add the 2 tablespoons of sunflower oil & smear all over the wok. When hot, add the finely diced onion & the cut up red bell pepper. Fry until they are soft. Add the grated fresh ginger & the corn. Stir fry for a few minutes & add the spice mix. Stir well. Let it fry for another minute & set aside. Turn the wok off.
6. Place your cold potatoes in a large bowl , add a bit of butter or baking margarine. Mash. Add the spiced vegetable mix. Stir well. Add the beaten egg, the finely cut up coriander leaves & a bit of salt. Mix . Taste. The mix is really sticky. Makes about 13 to 14 flat patties out of it. Take a large non stick pan & add about 2 to 3 tablespoons of sunflower oil. Heat up on high. Add about 4 patties in the hot pan & fry on both sides until golden. Drain on kitchen paper. Do the same with the rest of the spice vegetable mix.
7. In the meantime, take your wok, add a bit of sunflower oil & heat up on high. Add the soy bean sprouts & wok until golden. Remove from the wok.
8. Take your large plates & plate up.
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