Pea Samosa Patties

Samosa Patties

These crispy Indian Samosa Patties are easy AF, and perfect for a quick snack to munch on while watching the footy, or for my spice loving little mate mid scooter break. nomnomnomnomnom

Serves – 8-10 patties

Prep time – 20 minutes

Cooking time – 30 minutes

Ingredients

  • 2 cups of McCain Peas
  • 1 brown onion – diced
  • 3 tbs butter
  • 1kg of yellow flesh, waxy potatoes – peeled and quartered
  • 2 tbs curry powder
  • ½ cup of milk
  • 1 egg – whisked
  • 2 tbs canola oil
  • ½ cup panko breadcrumbs
  • Salt and pepper, to taste
  • Riata or tzatziki and fresh coriander, to serve

Method

  1. Place potatoes into a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender. Drain and set aside to cool and air dry.
  2. Heat a small pan over a medium heat and cook the peas and onions in 1tbs of butter for 5 minutes, or until the onion softens. Remove from heat and allow to cool.
  3. Place the cooled potatoes into a large bowl, add the remaining butter, milk and curry powder, mash well to combine.
  4. Add the pea and onion mixture and egg to the potatoes, and stir to mix. Season with salt and pepper to taste.
  5. Place panko breadcrumbs into a small bowl, set aside. Line a plate with paper towels.
  6. Scoop out ¼ cup measurements of the pea and potato mixture, and form into round patties. There should be enough to make 8-10. Sprinkle the top of the patties with half of the panko breadcrumbs and press to adhere.
  7. Heat canola oil in a large frying pan over medium heat. Place a few patties at a time in the pan, panko breadcrumb side down, being careful not to overcrowd the pan or they will stew. Sprinkle the tops of the patties with remaining panko breadcrumbs and again press to adhere. Cook for 3-4 minutes on each side, or until golden brown. Remove the patties from the pan and place them on the paper towel lined plate to drain. Repeat with remaining patties, adding more canola oil if needed.
  8. Serve immediately with riata or tzatziki and fresh coriander.

Enjoy!

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Beef Kofta

Beef Kofta

Ingredients

  • 500g premium beef mince
  • 1 brown onion – finely diced
  • 4 cloves of garlic – minced
  • 1/2 cup of loosely packed coriander leaves – roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 2 tsp paprika
  • 1 tsp of dried ground onion
  • 1 tsp of dried ground garlic – I like garlic
  • Freshly ground salt and pepper – to taste, about 1/2 tsp each

Method

  1. Combine all ingredients in a large mixing bowl.
  2. Shape mixture into small football shaped sausages – you should get about 15-20 per 500g of mince.
  3. BBQ, grill or pan fry until cooked.
  4. Serve with salad, pita bread, natural yogurt and lemon wedges.

Enjoy!

75 foodies on Instagram

Well I think it is safe to say that after drooling over reading this Daily Life article: http://bit.ly/1aGeE4i on the 75 best foodies to follow on Instagram my news feed is going to look a lot more delicious!

The are some stunning snaps and drool-worthy dishes on show. So much so that I felt it was my foodie duty to share the list with you. There are some I knew and followed like Jamie Oliver, Ida Frosk and Citrus and Candy; while there are others on the list I had never heard of, with great shots and very few followers. So if you like looking at pictures of things that taste great, which I assume is why you are here, then you MUST check these Instagramers out.

Oh and one little plug while I’m here – you should also follow me on Instagram! @daily_gluttony to keep up to date with all the delicious moments in my life like this Moroccan Lentil Burger – nom nom nom.

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Mulligatawny

Mulligatawny is an Anglo-Indian soup which translates literally from Tamil “Mulligatawny” or “Milagu thanni” to “pepper water”; With “Millagu” meaning pepper and “thanni” meaning water.

This is a rich and delicious soup, full of flavour and the sweetness of the apple is a divine.

Interesting, Dr. Seuss used the term to refer to a fanciful creature in his book If I Ran the Zoo. The young wannabe zookeeper says, “I’ll capture them wild and I’ll capture them scrawny, I’ll capture a scraggle-foot mulligatawny”.

Ingredients

  • 1 brown onion – diced
  • 3 cloves of garlic – minced
  • 1 tbs olive oil
  • 1 tbs curry powder – I used Clive of India
  • 1L chicken stock – bought or homemade if you have the time. I recommend Campbells
  • 360g chicken thighs – trimmed and halved
  • 1 granny smith apple peeled and finely grated
  • 2/3 of a cup of red lentils OR a two person serve of 90 second microwave brown rice
  • 270ml can of lite coconut milk or coconut evaporated milk
  • 1 tbs lemon juice
  • Fresh coriander leaves and cracked black pepper to serve
  • Optional: naan or pappadums to serve

Method

  1. Heat oil in a large pan over a medium heat.
  2. Add onion and garlic and cook until softened and slightly translucent.
  3. Add curry powder and cook until fragrant. This will take around 30 seconds. The point of doing this is to release the flavours from the spices as they toast. Many are activated by heat and not toasting them will result in a dull flavour.
  4. Add the chicken and turn to coat and brown.
  5. Add the stock, bring to the boil, cover and reduce to simmer for 30 minutes.
  6. Remove the chicken, place in a bowl and shred using a fork.
  7. Return the chicken to the pot and add the apple, lentils/rice and coconut milk.
  8. Simmer for 15-20 minutes or until the lentils are soft.
  9. Add the lemon juice, ladle into bowls and top with coriander leaves and freshly cracked black pepper.

Enjoy!