Tag Archives: yoghurt

Scandinavian Beetroot Fritters with Horseradish Dill Yoghurt Sauce

28 Jan Beetroot Fritters with Horseradish Sauce

Beetroot Fritters & Horseradish Yoghurt Sauce

Scandinavian & Nordic food is hot right now. This is due mainly to the fact that the two Michelin star restaurant Noma in Denmark has been named Restaurant of the Year for the last three years. The chef Rene Redzepi is responsible for starting the reinvention and redefinition of traditional Nordic cuisine and is leading the way in the “wildculture” and foraging revolution.

 Beetroot

No wanting to be left out ( but in no way tempted by the pickled herrings or live ants )I decided to have my own revolution. Thanks to The Washer Up’s dad, Jim, who sends me everything food related that he has cut out of English newspapers, I have a constant input of recipes from the frontline of food fashion.

Beetroot Fritters with Dill & Horseradish

These caught my eye because they contain three ingredients that, for me are (or used to be) quite challenging. I didn’t used to like beetroot at all now I love it especially in this Beetroot Hummus. Dill used to be my least favourite herb, I never used it and avoided it wherever possible. Now, thanks to a few weeks in the summer cooking for an Iranian family who use dill in and on everything, I love that too. It’s brilliant with beetroot as in this Roasted Beetroot Salad with Dill Hazelnut Pesto.

Horseradish on the other hand is a whole different can of worms. Does Rene do worms too?

I hate horseradish. Can’t even go near it. At the restaurant we served horseradish sauce with the roast beef, it would make me heave just clearing it from the table. So I didn’t. You may be wondering why I have such a strong aversion to it. Well I’ll tell you why. Dad, the truth will out.

When I was very young, about four year’s old I think, we went to my Nan & Grandad’s house for lunch as we did most weekends. My grandad used to grow his own horseradish and make it into horseradish sauce by grating it fresh into large jars that were stored in the larder. Now for some reason best known to his evil self, my dad decided to open one of these jars, stick it under my little four year old nose, and told me to take a big whiff of it.

I screamed and cried for what felt like quite a long time. I can still feel it now, the burning nostrils, watering eyes and numb brain. And what was my dad doing? Laughing he was, thought it was hilarious. As did my grandad come to think of it.

Still not forgiven him for that. Should have reported him to the NSPCC.

Beetroot Fritters with Horseradish Yoghurt

So in the spirit of Noma and the food revolution I decided to give it a try. I decided to move on and give closure to my horseradish hatred by using it in this recipe. And do you know what, I liked it. It actually tastes really good in this dish. It’s still not my favourite thing and I held my breath while spooning it out of the jar but I can see what all the fuss is about. Beetroot and horseradish is a fabulous flavour combination.

Just don’t go making young children sniff it. Because that would just be mean.

Beetroot Fritters with Horseradish

I made about 12 fritters out of this recipe which should feed four people as a lunch or starter with a salad. You could serve it with some boiled new potatoes for a main course. You could also make smaller flatter cakes and serve them as canapés with drinks. Just top with a blob of the sauce and a sprig of dill.  You should get about 24 and they will obviously not take as long to cook.

Beetroot Fritters with Horseradish & Dill Yoghurt Sauce

Serves 4, makes about 12. Vegetarian, gluten-free. Adapted from The Times Food & Drink

  • 450 g beetroot, peeled & grated (use gloves dad)
  • 150 g carrots, peeled & grated (could use parsnips)
  • 1 shallot, finely chopped
  • 50 g blanched almonds, finely chopped
  • 2 tsp dried thyme
  • 1 tsp ground coriander
  • 100 g rolled oats
  • 3 eggs, lightly beaten
  • salt & black pepper
  • dill sprigs to serve
  • toasted cumin seeds, to serve
  • crumbled feta, to serve (optional)

For the Horseradish Sauce:

  • 200 ml Greek yoghurt/goat’s yoghurt or crème fraiche ( or a mix)
  • 2-4 Tbsp horseradish sauce (or fresh grated horseradish)
  • 2 Tbsp lemon juice
  • 1/2 tsp honey
  • salt & black pepper
  • fresh dill, chopped

Mix together the peeled & grated beetroot & carrot with the shallot, almonds, thyme, coriander, oats, eggs, salt & black pepper in a bowl until well combined, cover and leave in the fridge for at least an hour. I left some overnight for lunch the next day and it was still good.

Preheat the oven to 180C. Using gloves, take a handful of the mix and squeeze it into a fritter shape (squeezing out any liquid) and place on a plate while you make the rest.

Heat 2 Tbsp oil in a frying pan until hot. Then cook the fritters over a medium high heat on both sides until crispy, about 2 minutes a side. Remove with a slotted spoon to an ovenproof dish and bake for about 25 minutes.

Make the sauce by mixing the yoghurt/crème fraiche with the horseradish. Start with 2 Tbsp horseradish and add more if needed, I am a horseradish wimp though. Then add the lemon, honey, dill salt & pepper and taste. Adjust as required.

Toast some cumin seeds in a pan until fragrant.

To serve: make a little tower of beetroot fritters and generously drizzle over the horseradish sauce. Sprinkle over some cumin seeds, some crumbled feta (if using) and top with a sprig of fresh dill. I served them with a radicchio and watercress salad with a lemon & olive oil dressing.

Beetroot Fritters with Horseradish Sauce

Enjoy!!

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Sweet Potato and Feta Cigars with Tahini Yoghurt Sauce

31 Oct Sweet Potato Cigars Filling

 Just because it’s Halloween I am purposefully not posting a pumpkin recipe. I’m not of fan of Halloween and this is my pathetic attempt at rebellion.

This year I actually purchased hideous Halloween sweets from Mercadona for the lovely children next door who knocked incessantly on my front door last year.  I studiously ignored them because I didn’t have any sugary, chemically, teeth-rotting unhealthy products to give them. They repayed my kindness by chucking eggs at our front door, so The Washer Up went mad and chucked them back at the neighbours front door. So this year I bought sweets. I hope they’re happy.

So anyway, this is  my kind of treat, filo pastry cigars filled with roasted sweet potato, feta cheese, spring onion, fresh coriander, parsley and red chilli. Unsurprisingly Middle Eastern in origin and unashamedly Ottolenghi of course, who else? He has a new TV programme starting in November on More4, needless to say we are very excited.

The tahini yoghurt sauce is one of my favourite things, it is totally delicious. You can serve it just as a dip with flatbreads or raw veggies, or I have served it with these Cauliflower Fritters, these Baked Falafel Cakes and these Muhammara (Roasted Red Pepper & Walnut) Cigars too.

Sweet Potato & Feta Cigars Recipe

Makes 6 cigars, serves 3-4, vegetarian. Adapted from Ottolenghi for The Guardian

  • 1 large sweet potato (about 400 g), scrubbed clean
  • 2 spring onions, chopped
  • 75 g Greek feta cheese, crumbled
  • a handful of fresh coriander, chopped
  • a handful of fresh parsley, chopped
  • 1 red chilli deseeded & chopped
  • 1/2 tsp salt
  • freshly ground black pepper
  • 6 sheets of filo pastry (defrosted if frozen)
  • olive oil for brushing
  • sesame seeds

Preheat the oven to 200C. Prick the sweet potato a few times with a knife and place directly on a rack in the oven. Roast for 45-50 minutes until soft and cooked all the way through. Cut in half lengthways and leave until cool enough to handle.

Scrape out all of the sweet potato flesh into a bowl and mix with feta, spring onions, herbs, chilli, salt & pepper mashing with a fork. Taste for seasoning and leave to cool completely.

When ready, preheat the oven to 200C, line a baking tray with parchment and brush with a little oil. Unroll the filo pastry sheets and cover them with a clean tea towel to stop them drying out. Remove two sheets together and place them on top of each other on your work surface with the short end facing you, so you have a double layer sheet. Cover the rest back up with the tea towel.

Cut the two sheets in half lengthways this will make two cigars. On the left hand double layer strip, put a few heaped tablespoons of the filling in a sausage shape about 2 inches from the end of the pastry nearest you, leaving a centimetre free at each side end. Brush the pastry with a little olive oil and start to roll up your cigar around the filling, fold in the two side ends at about half way through and brush with a little more oil every now and then while you finish rolling up the cigar. Brush the top with some oil and place on the lined baking tray. Continue with the rest of the filling, you should get six cigars. You can refreeze (or refrigerate) the unused pastry.

Sprinkle a few sesame seeds over the tops of the cigars and bake for 25 -30 minutes until golden brown and cooked.

Tahini Yoghurt Dipping Sauce Recipe

Serves 3, vegetarian, gluten-free

  • 1 pot (125 ml) goat’s or greek yoghurt
  • 1 heaped Tbsp tahini paste
  • the juice of half a lemon
  • 1 Tbsp chopped fresh coriander
  • 1 Tbsp chopped fresh mint or parsley
  • salt & black pepper
  • cumin or sumac to serve

Mix all the ingredients together well making sure the tahini is mixed in and taste. Adjust lemon, salt or tahini to suit. Serve in bowl sprinkled with a little cumin or sumac and a few fresh herb leaves.

These are the perfect sweet treat for an evening huddled on the sofa with all the lights turned off pretending you’re not in…

Happy Halloween!!

Italian Courgette Crostata with Goat’s Cheese, Garlic and Basil

11 Oct Courgette Crostata

There is a whole field of courgette plants that I pass every morning with the dog. I have been watching the vegetables grow out of their delicate sunshine flowers and waiting for the day that I arrive and they have  all been harvested. I really hope they don’t leave them too long. They do that a lot here. Leave the courgettes to get too big before they pick them. I know if you grow your own that it is difficult to keep up with the mountain of courgettes that the plants produce but on a farm there is no excuse.

There is nothing worse than big, fat, watery courgettes. You really need them when they are young, firm and still squeaky. Like these ones I found at the market on Sunday.  These were only a euro for a kilo so I had to buy a kilo obviously.

Then you get home and realise you have a load of courgettes. One of my favourite things to cook with them at the moment is this crostata, we have it for dinner about once a week. A crostata is a freeform tart, an Italian version of a French galette. You cut a big circle of pastry, leave an inch or two border spread the base with some ricotta or yoghurt mixed with garlic & herbs, then make pretty concentric circles with courgette slices and brush with some herby garlic oil. You then roll up and crimp the edges and bake. It’s as easy as that, especially with this quick olive oil pastry recipe.

Courgette Crostata with Goat’s Cheese, Garlic & Basil Oil

Serves 4-6 as part of a meal. Vegetarian. Adapted from Smitten Kitchen

For the spelt olive oil pastry:

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough. shape into a flat disc, wrap in cling film and rest in the fridge until ready to use. It doesn’t need long but will keep well for a few days like that.

For the filling:

  • 2 firm small/med. courgettes, sliced into 1/2 cm coins on a slight diagonal
  • 1 pot goats yoghurt (about 100ml) or ricotta or greek yoghurt
  • a handful of grated manchego cheese (or parmesan/cheddar)
  • 25 gr crumbled goats cheese or feta
  • grated lemon zest 1/2 tsp
  • 1 clove garlic, finely chopped
  • a pinch of dried chilli flakes (optional)
  • 1+1/2 tbsp olive oil, plus extra for brushing
  • fresh basil leaves, finely sliced (plus extra for garnish)  or 1 tsp basil pesto
  • salt & black pepper

Lay the courgette slices on kitchen paper, sprinkle with salt and leave to sit while you prepare the pastry & filling.

In a small bowl mix (or blend) together the olive oil, garlic, chilli flakes, basil (or pesto) & lemon zest. Mix 1 tbsp of this in another bowl with the yoghurt (or ricotta), and cheeses. Season with salt & black pepper.

Preheat the oven to 200C and line a baking sheet with baking paper.  Roll out the pastry on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to a very rough circle about 2-3 mm thick.  Take your largest dinner plate or serving plate,  place it lightly on the pastry and cut around it, remove the excess pastry and keep it in the fridge if there is enough for another small tart. Remove the plate with a sharp knife and lift the circle carefully, on a floured rolling pin, onto the lined baking tray.

Leaving a border round the edge of about an inch or two, spread the cheesy mixture out evenly over the pastry. Dry the tops of your courgette slices well with kitchen towel and then start laying them, overlapping slightly, around the edge still leaving the border clear.  When you have finished the outside circle start another circle going in the opposite direction just inside the first. Then overlap a few slices in the middle. See pictures above for these stages.

Drizzle and/or brush the rest of the garlicky herb oil all over the courgettes and then start to fold up the edges by turning the paper and folding and pleating as you go. Brush the pleated border with a little olive oil and bake in the preheated oven for 30-35 minutes until bubbling and golden. Leave to sit for 5 minutes then scatter over a few fresh basil leaves and serve.

Serve with a simple lemon & olive oil dressed green salad or this delicious White Bean Mash. This is a very versatile recipe, you could easily switch up the herbs and cheese to use whatever you have in the fridge.

I know I said I bought a kilo of courgettes and I only used two of them in this dish and I also know that a lot of you are overrun with courgettes at certain times of the year so maybe, like me,  you could have a go at making this deliciously light Zucchini Green Chilli Cornbread or these very moreish Baked Zucchini Fries as well.

Have a Great Weekend!!

 

Fresh Fig and Almond Fumble

2 Oct Fig Fumble

A fumble, just in case you were wondering or being smutty, is a cross between a fool and a crumble. The best bits of two classic British desserts brought together to create something beautiful and simple to make. It is extremely versatile too. You can basically use whichever fruits are in season. Strawberries, apples, plums, mangoes, pears, rhubarb, gooseberries, you get the idea.

A fool is traditionally made with a fruit puree or compote stirred (or marbled) through whipped cream. I used goat’s yoghurt instead of cream, the sourness is fantastic with the sweet sticky fig compote. You could use Greek yoghurt or a mixture of yoghurt and whipped cream if you like.

My crumble is made with olive oil and honey rather than butter and sugar so it is all round a really healthy dessert. The crumble  is given extra flavour and crunch by adding flaked and ground almonds to the mix. I chose almonds because I saw  families picking their almonds at the same time as picking their figs today and the figs at the market looked beautiful.

I made a compote with the figs just by cooking them with some honey and a bit of water until it resembled runny jam. I left it to cool while I made the crumble mix. You just spread out all of the crumbly lumps on a baking sheet and cook it until it is browning. When it’s cool you can store it in an airtight container and use it to top ice creams, stewed fruit, yoghurt and anything else you think could do with a sweet crunch. This recipe makes more than you need so you should have some left over, unless you keep picking at it of course.

Fig & Almond Fumble Recipe

Makes 2, vegetarian. No butter, no sugar, no cream. Adapted form Hugh Fearnley Whittingstall

  • 200 g soft ripe figs, roughly chopped
  • 1 tbsp honey
  • 1 tbsp water

Put the figs, honey and water in a sauce pan, bring to a  boil then lower the heat to medium and simmer until it resembles a jammy compote. About 3-5 minutes. Leave to cool.

  • 3 tbsp ground almonds
  • 6 tbsp wholemeal spelt flour (or any flour)
  • 3 tbsp oats
  • 3 tbsp flaked almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • a pinch of salt
  • 3 tbsp olive oil
  • 3 tbsp honey

Preheat the oven to 180C and line a baking sheet with parchment. Mix all the dry ingredients together in a bowl. Using a fork,  mix in the olive oil and honey the using your fingers make it resemble crumble. You should make lots of  clumpy crumble lumps. Spread the crumble out in one layer on the baking sheet and bake for 10-15 minutes but keep an eye on it incase it burns. It depends how big your clumps are as to how long it will take. It should be nicely browned. Now leave it to cool.

  • 2 pots or 250ml goat’s/Greek yoghurt
  • 1 tsp vanilla extract
  • about 4 large tbsp fig compote in each serving
  • a large handful of crumble mix for each

When the compote and crumble mix have cooled, mix the yoghurt and vanilla in a bowl and swirl through the compote. Taste it and add some honey if you think it needs it but remember the crumble is going on top.

Pour into serving dishes and top with a generous handful of crumble mix. You may have to crumble it more if you have large clumps.

Enjoy!!

Spiced Chickpea Falafel Cakes with Tahini, Yogurt and Mint Sauce

22 Jun Falafel Cake

It may surprise you to find that this is the first time I have posted a falafel recipe. Falafels are emergency vegetarian food, especially when out and about. Wherever you are there is normally a Turkish kebab shop that can save your life when starvation takes hold and you need something quick and tasty.

I have a theory though. A falafel conspiracy theory, if you like. I think that the falafels you buy in most Turkish or Lebanese restaurants or cafes are made out of a packet mix. I know, controversial. My reason for this slanderous outburst is sound and based on personal experience. Theirs hold together and mine, do not. See the picture below for an example of a very lovely falafel we bought from an Israeli vendor at the market.

 Along with a delicious tabouli salad, spicy tomato dip, broad bean dip and cheese and potato puffs. Perfect picnic food. For when your friends have very kindly allowed you to spend the day by their pool while they are away.

I also some bought some gorgeous gladioli and a big box of irresistible looking plums at the market. I see plum recipes coming up. Anyway back to the falafels.

Correct me if I am wrong, and I am sure you will, but aren’t falafels made from chickpeas? The ones you buy seem to be made from bulgur wheat or couscous. They have a distinctly grainy inside that looks and tastes nothing like a chickpea, cooked or uncooked. Am I the only person that has noticed this? Don’t get me wrong they taste great and I love them but pureed chickpeas they ain’t.

That’s my excuse anyway. I’ve tried with cooked chickpeas and dried, soaked overnight chickpeas. Whatever, I have always had a disaster. Either too dense, hard and chewy because I’ve added so much chickpea flour to make them hold together or too sloppy and they fall apart and disintegrate as soon as I start to cook them in the oil. Until now that is…..

…actually that is a little bit of a lie. The first lot of these I cooked in oil and they disintegrated as usual. Tasted good but had to be scooped into a flatbread and eaten.

My success came about through baking them rather than frying. Mould them into patties, dust with a little polenta or cornmeal, brush with a tiny amount of oil and bake for about 30 minutes. They are still not the most stable of snacks, you couldn’t throw one at someone from the other side of the pool, for instance but they are soft, delicious and a little crumbly.

And they taste of chickpea. Enhanced with a few herbs, spices and harissa. Perfect. You just need a little tahini yoghurt sauce and a squeeze of lemon.

Spiced Chickpea Falafel Cakes with Tahini Yoghurt Sauce

Serves 3, makes about 9, vegan, (without the sauce) gluten-free.

Prep time: 15 mins Cooking Time 30 mins

  • 1 tin/jar cooked chickpeas (400 gr), drained, rinsed & dried
  • 50 g of fresh peas (not frozen too wet) optional
  • 25 g hazelnuts, chopped (optional)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  •  a big handful of chopped fresh herbs, I used, mint, coriander, parsley & oregano
  • 1/2 tsp or more harissa paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sumac (optional)
  • 1 tsp honey
  • the juice of half a lemon plus wedges to serve
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • polenta or cornmeal fro dusting

Put all the ingredients in a food processor and blend until smoothish and it has come together. If you need to, add a bit more lemon juice to get it moving but not a lot. Taste and adjust seasoning. Mould into cakes and put in the fridge to firm up for a while or overnight.

When ready to cook preheat oven to 200 C. Put the polenta on a flat plate and roll the patties in it to lightly coat all sides. Line a baking tray with baking paper place the patties on the tray and brush very lightly with a tiny bit of olive oil. Bake for 30-35 minutes until slightly browned and serve with the tahini yoghurt sauce.

Tahini Yoghurt Sauce

  • 1 pot (125ml) Greek yoghurt
  • 1 tbsp tahini paste
  • the juice of half a lemon
  • a handfull of fresh herbs, chopped I used mint, coriander, parsley & oregano
  •  a drizzle of olive oil
  • salt & black pepper
  • a pinch ground cumin
  • a pinch sumac (optional)

Put all the ingredients in a bowl and whisk to combine. Taste and adjust lemon & salt as necessary.

Serve the falafel cakes with the tahini yoghurt sauce, lemon wedges and some salad leaves. In a flatbread/pita or not, it’s up to you.

I might have to buy a packet mix for falafel just to find out if that’s what they use. Just to prove to myself really. If it’s not I can’t understand it, any ideas?

Spiced Cauliflower Fritters with Lemon Coriander Yoghurt Sauce

11 Jan Cauliflower Fritters

I’ve been watching these cauliflowers growing over the last couple of months and up until a week ago I thought they were cabbages. Suddenly the creamy white florets appeared and grew very quickly inside their leafy layers.

Cauliflower is one of those vegetables that I used to hate but now love, like aubergines. I think I had a bad cauliflower cheese experience at some point that put me off them for a long time.

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Caribbean Vegetable Patties with Mango and Coriander Yoghurt Chutney

13 Dec

These little pasties/patties were part of a Caribbean meal I made for friends on Friday night. They remind me of the vegetable pasties they sell in the Caribbean shops in Notting Hill and Portobello Road, the ones in the clear plastic packets. I used to live on them when I was working around there, well working & shopping, actually mostly shopping!! I do miss London occasionally, the multicultural buzz and the food, obviously. The fantastic choice of vegetarian food from all over the world. You could eat from around the world just in one street. Anyway, I suppose that living here, in Spain, makes me more creative. It means I continue to learn about food by cooking recipes from around the world rather than going out to eat, cheaper too…!

Caribbean Vegetable Patties

adapted from an www.101cookbooks.com recipe

makes about 15 mini patties, Vegetarian

  • 1 pack (375gr) frozen puff pastry, defrosted in the fridge overnight. If you want to make your own authentic pastry see recipe here
  • 1 tbsp coconut oil (I used vegetable oil)
  • 1 onion, diced
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp dried chilli flakes (I used 1 scotch bonnet fresh chilli, chopped)
  • salt & white pepper
  •  2 large cloves garlic, minced
  • the juice of 1 mandarin & 1/2 a lime
  • about 75 ml of veg stock
  • tbsp grated coconut
  • 1 large carrot, diced
  • 1 sweet potato, scrubbed & diced
  • a handful of frozen peas
  • a handful of frozen sweet corn
  • 1/4 cabbage finely shredded
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tsp chopped fresh rosemary
  • the other 1/2 lime juice
  • 1 egg, beaten
  • cumin seeds

Heat the oil in a large frying pan over a medium-low heat, add the onion, spices & salt and cook for about 5 minutes until the onions are soft and caramelized slightly. Add the garlic and cook for 2 minutes more then stir in the juices, veg stock, carrots, sweet potatoes & coconut. Reduce the heat slightly, cover with a lid and cook until the vegetables are tender, about 10- 15 minutes. Stir in the peas, sweetcorn, cabbage, herbs and the rest of the lime juice and cook for 3 minutes more (you don’t want any liquid). Taste & season again with salt & white pepper and leave to cool for at least an hour (I left mine in the fridge over night)

When your filling has cooled preheat the oven to 210 degrees. Flour your work surface and rolling-pin and roll out the pastry, if necessary, to about 2 or 3 mm thick.  Cut out circles of pastry about 12cm (4 1/2 inches) in diameter (I cut around a small bowl). You will have to re roll the off cuts of pastry to get about 12 – 15 circles. Put a heaped tbsp of the filling in the middle of one half of the circle, being careful to leave the edges clear. Get yourself a cup of water, wet you fingers and wet the edges of the pastry. Fold the other half over the filling, press together with your fingers to seal and then crimp around the edges with a fork.

Place the patties on a baking tray lined with baking paper, brush the tops with beaten egg, sprinkle with few cumin seeds and bake until golden brown (about 25 minutes) turning half way through.

These patties are great served hot or cold so they would be perfect for a buffet table or as party food nibbles. Serve them with a chilli sauce or my easy mango & coriander yoghurt chutney. You may have some of the filling leftover, I did, so I made an individual Vegetarian Shepherd’s Pie by topping it with mashed potato, grated cheese & breadcrumbs and baking for about 3o minutes. Really tasty Caribbean comfort food!!

Mango & Coriander Yoghurt Chutney

  • 2 pots greek yoghurt about 250 ml
  • about 3 tbsp mango chutney, if you want to make your own see my recipe here
  • a handful of fresh coriander, chopped
  • a good squeeze of lime juice

Mix all the ingredients together in a bowl, taste and adjust as required. You may want more sweetness from the chutney or more lime juice, it’s up to you.

I served these as a starter as well as a Caribbean Lentil Soup (I will blog this tomorrow) and my Caribbean Squash & Plantain Curry with Roti Bread see recipe here.

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