Fava Bean Cakes (adapted from Vegetarian Times cookbook)
blend the following in processor or blender til smooth:
-2 large eggs
-2 rinsed/drained cans fava beans (easily found in Middle Eastern shops)
-1 tbsp. olive oil
-large heaping spoonful flour
-chopped garlic & onions if you like (I left this out as Hugo hates onions and the garlic was too much work for a busy Monday night)
-generous dashes of the following: garlic powder, cumin, coriander, dried parsley, sea salt
In frying pan, heat a couple tbsp. extra-virgin olive oil for frying. When hot, drop in 3 very large spoonfuls of bean mixture to make 3 cakes. Allow to brown, then flip as you would pancakes. You will probably make about 3 batches, so 9 cakes in all (add more olive oil each time to avoid sticking). Garnish with diced red pepper and serve with plenty of whole-milk yogurt sprinkled with turmeric for a nice touch!
Jicama salad
-basically you just chop all the veggies as small as you like, then add the dressing items, mix, and allow to sit a few minutes so the flavors can incorporate.
-1 large jicama, peeled
-4 large radishes
-1 red pepper
-1 large cucumber
-plenty of fresh cilantro (about 1/2 cup chopped or more)
-juice of 3 limes
-1 tbsp. vinegar (should be rice, I used apple-cider)
-big drizzle olive oil (about 2 tbsp.)
-small drizzle honey
-generous dash of spicy chili powder of some kind
-sea salt to taste
This meal would have been better suited to summer-time, so we will definitely be revisiting it! FYI about planning portions: Hugo ate 4 cakes (though he could have eaten 5), and I ate 3.
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