180 gm broccoli, cut into small florets 2 mashed potato 1 carrot grated 1/ cup corn kernels
2 1/ cup rice flour
3 2 tbsp oil salt and pepper to taste tomato sauce, to serve
Blanch broccoli florets. Using a potato masher, roughly mash broccoli. Add potato, carrot, corn, season it with salt and pepper mash and combine. Using damp hands, shape 2 tbsp mixture into patties. Refrigerate for 30 minutes or until firm. Place rice flour on a plate. Lightly coat patties in flour. Heat oil in a frying pan. Cook patty, in batches, for 2 to 3 minutes each side or until golden, adding more oil to pan, if necessary. Transfer to a plate lined with paper towel. Serve patties with tomato sauce.
1 cup chickpeas 2 tbsp chopped fresh coriander 6-7 chopped fresh mint leaves 2 tsp chopped green chillies or to taste 1 tsp whole cumin seeds 1 tsp turmeric powder 1 tbsp olive oil 1 tsp baking powder salt and pepper to taste 4-6 slices breads
Soak chickpeas overnight in cold water and grind it into a fine paste. Mix all the ingredients in a bowl. With wet hands, create small patties from the mixture. Deep fry till golden brown or shallow fry in little olive oil. Make tahini paste with sesame seeds, water, lemon, salt and pepper. Place the falafel in a slice (slice cut according to the falafel shape) cover with another slice and seal it with water and press along the sides. On a warm tava with little oil or butter, toast both the sides. Serve it along with hummus, tahini, sour cream (hung curd).
3-4 potatoes, peeled, chopped 2 garlic cloves, peeled 4 tbsp butter
1/ cup buttermilk 3 olive oil 3 tbsp grated cheese salt and pepper to taste mix herbs to garnish
Place potatoes and garlic in a pan. Cover with 1 cup water. Cook until tender. Return to pan over low heat and excess liquid has evaporated. Remove from heat. Mash until smooth. Add butter and buttermilk. Season with salt and pepper. Stir until combined. Preheat oven Line a baking tray with baking paper. Spoon 1/ cup 8 mash onto prepared tray. Shape into 'mountain'. Repeat with remaining mash to make ‘mountains’. Spray lightly with oil. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden. Stand for 2 minutes. Serve sprinkled with mixed herbs.
Mashed potato mountains