YOU (South Africa) - - YOU LIFESTYLE -

AS A STARTER Just the thing to get the ap­petite go­ing be­fore a meal. MAKES 30 BITES PREPA­RA­TION: 30 MIN BAK­ING: 10-15 MIN 8ml (gen­er­ous 1½t) ground fen­nel 8ml (gen­er­ous 1½t) ground cumin 5ml (1t) turmeric 10ml (2t) olive oil 300g red onions, sliced in rings 1 chilli, de­seeded and chopped 200g feta cheese, crum­bled 100g dates, chopped 100g dried pears, chopped 100g dried apri­cots, chopped 1 can (400g) whole ker­nel corn, drained 5 spring onions, chopped 10g fresh mint or co­rian­der, chopped 20g fresh pars­ley, chopped 250g chick­pea flour 2,5ml (½t) bi­car­bon­ate of soda 4ml (¾t) bak­ing pow­der pinch of salt 2 eggs 160ml (²⁄₃c) plain yo­ghurt TO FIN­ISH oil for shal­low-fry­ing sam­bal of chopped toma­toes and onions Pre­heat the oven to 180°C. 1 Mix all the spices. 2 Heat the oil in a pan and stir-fry the onions and chilli un­til soft. Add the spices, feta cheese, dates, dried fruit and corn ker­nels. Mix in the spring onions and herbs. 3 Mix the dry in­gre­di­ents in a large bowl. In a sep­a­rate bowl, beat the eggs and yo­ghurt to­gether, then mix into the dry in­gre­di­ents. Add the corn mix­ture and mix well. 4 To fin­ish Heat enough oil in a pan for shal­lowfry­ing and add spoon­fuls of the mix­ture to the pan. Fry for about 10 sec­onds a side in the hot oil. Re­move, drain and ar­range on a bak­ing sheet. Bake for 10-15 min­utes or un­til done. 5 Serve with tomato and

onion sam­bal.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.