Indian Vegetarian Dish


Yellow Dal is comfort food at its best, it is a simple dish but a staple in most Indian homes. Growing up my mum always cooked us Yellow Dal with Rice and it something we devoured. I’m so glad I’ve introduced this Yellow Split Pea Dal Recipe to my kids. On our meat-free days my boys are content with a bowl of steaming rice and dal.

The yellow split peas is boiled until it’s soft and it is then cooked with a variety of spices. The tempering of the spices is what takes the dal to a whole new level. My favourite way to serve this dish is with rice but you can have it with your favourite bread too.

Everyone has their own method of cooking this dish. I remember my mum spending hours tempering her spices and creating a delicious mix to add to her dal. I must admit I am a lazy cook, for me it’s the easy way out as long as my food still tastes delicious without the added effort I am happy. It is about the flavour after all, right?

We call it yellow dal due to the fact that turmeric is added to it, this is what gives this Yellow Split Pea Dal Recipe a beautiful golden hue. I find my dried beans and peas takes much longer to boil in Johannesburg, due to the high altitude. If you didn’t know this “low air pressure causes boiling water to evaporate more quickly in high altitude”, now you should understand why our dried beans and peas take longer to cook. It’s why I have invested in a pressure cooker, makes life so much more simple.

This recipe makes a great dish for vegetarians and you can make it ahead and freeze. My fussy family will never eat food that’s pre-cooked and frozen but I have frozen cooked dal in the past, heated and served it to them. They didn’t know the difference. My hubby even went to the extent of complimenting me on how delicious the dal was, or should I say “leftover dal”. I hope you get to make a fresh pot of dal and enjoy!

You may want to try some of my other vegetarian recipes from my blog too, here’s the links below: https://itsallaboutthekitchen.co.za/recipe/dhall/

https://itsallaboutthekitchen.co.za/recipe/sauteed-okra-lady-fingers/

My friend Sonila makes a delicious Yellow Split Pea Soup, so if you want to try something different check her recipe out at:

https://mediterraneanlatinloveaffair.com/instant-pot-yellow-split-peas-soup-with-spinach/

https://mediterraneanlatinloveaffair.com/instant-pot-yellow-split-peas-soup-with-spinach


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Yellow Split Pea Dhall Recipe
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Instructions
  1. Soak dhall overight or for a few hours. Add the 3 cups of water with the turmeric and boil on the stovetop or in a pressure cooker until it's soft and smooth
  2. Heat butter ghee or oil and add mustard seeds, cumin seeds and fenugreek seeds. Once it starts bursting add spring onion (optional) curry leaf, chilli and onion and sauté until onion is translucent
  3. Add garlic and fry for a minute
  4. Add the tomato and cook on a low heat until the tomato is cooked
  5. Add the cooked dhall and season with salt, Add more water and bring to a boil, allow it to simmer on the stove for about 20 minutes. Water can be added according to your preference, if you prefer a thick dhall add less water, if you prefer it more liquid then add less water.
  6. Garnish with coriander
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South African Recipe

I haven’t spent much time in my kitchen the last few days, it’s been light meals and rushing around. My middle son has started college, and yes he is studying at a culinary school, wants to become a chef so he can teach his mum a few professional tricks. Our home feels empty with 2 of my boys now almost out the house, my 17 year old is staying at the college residence. Although he drove me crazy when he was at home I miss him terribly. The only positive is that I got to cook a Spicy Durban Chicken Curry, only because I didn’t have to hear his moans about the fact that he hates Chicken Curry and even more so if it was chicken on the bone.

This Spicy Durban Chicken Curry will definitely tantalize your tastebuds with it’s robust flavours. There are many different versions of cooking a chicken curry but my favourite is this one, cooked the South African Indian way with no fancy frills, just plain old chicken curry.

If you have eaten a curry cooked in a South African Indian home you will know a lot of our meat dishes are cooked with meat on the bone. The bone adds loads of flavour to the sauce or gravy as we know.

We do cook our chicken curry very similar to the way we would cook a Durban Lamb Curry https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/ . There’s is no quick fix to cooking a delicious curry, you cannot achieve the same results if you just add all the ingredients to the pot and just cook it in a hurry. You do have to layer the flavours, saute your onion and garlic, roast your spices and let the curry simmer on a low heat. The longer it simmers the more flavourful it becomes. It’s even more delicious if you allow it to stand for a while before serving.

I remember my mum sometimes cooked the chicken curry and then popped it into the oven for a short while, this totally enhanced the flavour of the curry. Like I have mentioned in a previous post it is best to roast your spices and grind them, you can store them in an airtight bottle. I don’t grind a whole lot, just enough to last me a couple of weeks so that way I know it still maintains its freshness. Nothing beats freshly ground spices.

If you love curries then you may also want to try some of these recipes:

https://itsallaboutthekitchen.co.za/recipe/mince-curry-potatoes/

https://itsallaboutthekitchen.co.za/recipe/gadra-borlotti-bean-curry/


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Spicy Durban Chicken Curry
Spicy Durban Chicken Curry cooked with Indian Spices
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Cuisine Indian
MAIN COURSES CHICKEN
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Instructions
  1. Heat ghee and add the whole spices, cinnamon, bay leaf, elachie, black elachie, star aniseed. When it becomes fragrant add onion, chilli and curry leaf
  2. Saute until onion is slightly brown
  3. Add ginger/garlic paste and saute for a further minute
  4. Add the ground spices, coriander, cumin, soomph, chilli powder, masala and turmeric
  5. Mix well, add a few drops of water to prevent scorching and fry for a minute
  6. Add the chicken and potatoes. Season with salt. Simmer on a low heat for 5 minutes. Add tomatoes and simmer for another 5 minutes
  7. Add half cup of water and simmer until potatoes are tender and soft. The tomatoes and amount of water I've added creates enough gravy, however you can add more if required. Please note that your gravy should be thick, not runny
  8. Sprinkle in the garam masala and crush the methi leaves with your fingertips and add it in. Mix well. Turn heat off and allow your curry to stand at least half an hour before serving.
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I have fond memories of this dish growing up, Yellow Potato Curry with Cumin. You must wonder why the name Yellow Potato, well that name comes from the addition of turmeric that turns the potato into a beautiful hue of yellow.

My mum often made us sandwiches topped with this curry and a spread of grated mango pickle/atchar on top. It was the most delicious thing ever. I didn’t think my sandwiches were anything to rave about when I was at school. However, I had a friend that thought I had the most scrumptious food in my lunchbox and couldn’t wait for me to share my mum’s delicious sandwiches with her. Who would have thought sandwiches made with Yellow Potato Curry with Cumin would be such a hit.

Turmeric is a natural anti-inflammatory and has great health benefits, it’s why I love using turmeric in my cooking. The added bonus is that this dish is vegan and the addition of mint adds a new spin to the classic recipe. Mint may not always seem like the perfect herb to pair with potatoes but the flavour is amazing.

The best way to eat this dish is with freshly baked bread. Although my family prefers rice or roti. Do try it with some bread and let me know what you think, it may be an overload of carbs but it’s worth it. If you have some pickle/atchar in your cupboard even better, nothing beats the cumin potatoes with that hint of tanginess.

It’s not even suppertime and I’m already salivating. The best food is made with simple ingredients, it’s why I’m not into gourmet food, takes too much effort with way too many ingredients. I don’t have the time nor the patience for that. I will leave that to the experts. Well if you looking for a quick dinner then this is your recipe. You may also want to try some of my other great potato recipes.

https://itsallaboutthekitchen.co.za/recipe/old-fashioned-potato-salad/

https://itsallaboutthekitchen.co.za/recipe/indian-inspired-fried-potatoes/


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Yellow Potato Curry with Cumin
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MAIN COURSES VEGETARIAN
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Instructions
  1. Heat oil and add cumin seeds
  2. Once the cumin seeds start to burst add the onion, curry leaf and chillies
  3. When the onion is transluscent add the potatoes and turmeric. Season with salt
  4. Saute the potatoes for a minute. Add half cup of water and simmer on a low temperature until potatoes are soft and tender. During the cooking process you can add a little more water if it dries out before the potatoes are cooked
  5. Mix in the mint leaves and serve hot
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I did post another version of my Vegetable Breyani or Biryani previously. However, this South African Vegetable Biryani is a long winded version and I would say more delicious. It is worth all the effort you put into it though.

This flavour-packed rice dish is an absolute favourite amongst vegetarians and goes down a treat even with meat-eaters. I call this South African Vegetable Biryani my “wedding version” as it tastes just like the one that was served at Indian weddings.  Especially if it’s accompanied by Dhall, you can double the recipe here, and a crunchy carrot salad. In South Africa Vegetable Biryani is typically served with dhall, do try it and you will thank me.

My list of spices may seem like a lot but it is these long list of spices that brings this delectable recipe together. South African Vegetable Biryani is a bold and flavorful dish. If it’s too spicy for you then you can always cool it down with some yogurt or raita. Lots of different vegetable can be used to create this dish but I prefer to use firm vegetable. There’s nothing worse than a mushy biryani. You have to be careful not to overcook your rice too.

Cooking the Biryani in the oven for an hour definitely keeps the grains whole and separated. I find that I am more in control of my cooking when it’s cooked in the oven. Biryani can easily scorch on the stovetop, if you not careful and it can be easily overcooked too. Rice is usually half-cooked before being added to the spiced veggies and you can add some turmeric or a little sprinkling of egg-yellow food colouring for the yellow colour. I love the addition of potatoes and you can steam and fry your potatoes. This method keeps the potatoes whole and speeds up the cooking process.


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South African Vegetable Biryani

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Keyword Biryani
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Instructions
  1. Cook the rice together with the elachie, cinnamon stick, some salt and turmeric (only if you not using food colouring) and set aside. If you are using food colouring sprinkle some over the rice but do not mix yet.

  2. Steam potatoes for a few minutes until almost cooked, season with some salt and shallow fry. Set aside

  3. Heat 1 tablespoon butter and 1 tablespoon vegetable or light olive oil. Add the cumin seeds and once it starts to burst add the cinnamon stick, black cardamom, star aniseed. Once fragrant add the bay leaf and onion together with the thyme and curry leaf

  4. Once onion is translucent add the ginger/garlic paste and fry for a minute

  5. Add the ground cumin, coriander, turmeric, garam masala, soomph, chilli powder and masala. Add a few drops of water and cook for a couple of minutes

  6. Add the vegetable, mix well. Season with salt. Cover and cook on medium heat. After 5 minutes add the mint and tomatoes. If your vegetable is drying up too quickly add some water and lower the temperature until the vegetable is cooked and tender.

  7. Add the rice and potatoes to the veggies. Mix it all together. Add a cup and a half of water. Scatter the cubes of butter over the rice and cook in the oven at 180 degrees celcius for 1 to 1&1/2 hours.


Recipe Notes

There is no Nutrition Label for this recipe yet.
For the vegetable, you can steam it for a few minutes until it's tender or you can cook it from scratch with the spices. I did steam my vegetable before adding to my spices. When adding the food colouring to the rice let is stand for a few minutes before using a fork to mix the colouring into the rice, this way it you will create little specks of colour in the rice. Do not substitute the butter with margarine, the flavour will definitely not be the same.


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I know, you must think I’m crazy, making lamb stew in summer. My 10-year-old has been nagging me to make him Lamb Stew for a few weeks now. I’ve brushed off his request but today the weather was slightly cooler, a little overcast and looked as if it was going to rain. So I thought it was my chance to get that Lamb Stew out-of-the-way, I hope he won’t ask again until Winter arrives.

You should have seen that face light up when he got home from school. It makes it all worth it if my kids are happy. It’s also a good way to get them to eat their veggies, what’s more nutritious than a wholesome stew loaded with veggies.

If I had more time in the day I would make some freshly baked bread rolls to go with the stew. Nothing beats dunking some fresh bread into all that delicious sauce. I don’t have time so they will have to settle for store-bought bread rolls. I have a cousin who makes a super delicious lamb potjie and my kids think it’s the best thing ever. A potjie in the week will obviously not be a wise decision so I normally turn it into a stew. She did give me the recipe but I didn’t make it exactly like her potjie,  however, it still tastes absolutely yummy. You can’t beat the comfort you get from a good home-cooked stew.

I added carrots, baby marrows and potatoes to my stew but you can use any veggies of your choice. Please be careful when adding veggies to the stew, as some cook quicker than others.  It’s also best to let your stew simmer on low heat until you get melt-in-your-mouth lamb. Please do try it, if you want to wait until Winter that’s okay too.

 

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Easy Lamb Stew
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MAIN COURSES LAMB
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MAIN COURSES LAMB
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Instructions
  1. Heat oil on medium heat. Mix the flour into the lamb cubes and season with a little salt and some pepper. Brown meat and set aside
  2. In the same pot add onion, bay leaf and thyme, rosemary and chilli. Add a few drops more oil if required. Once onion is translucent add the garlic and sauté for a minute
  3. Add the chilli powder and fry for a minute. Add the lamb back to the pot and mix well.
  4. Add the tomatoes and cook until the sauce is nearly dry. Mix the stock cube in one cup of warm water and add to the lamb
  5. Cook for about 15 minutes until lamb is half-cooked. Add the carrots and potatoes. Simmer on low heat until the potatoes and carrots are tender. Add another half cup of water if required
  6. Add the baby marrows and cook until they are tender
Recipe Notes

If you the tomatoes are too acidic you can add a pinch of sugar to your stew

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Mince Curry with Potatoes was often cooked by my mum when I still lived at home, all of my mums lamb dishes were out of this world, delicious. My kids always rave about her cooking and insist that I cook lamb dishes exactly like “Ma”.

Most South African curries are cooked in a similar way to this Mince Curry with Potatoes, my Durban Lamb Curry is one of them. Although most curries are cooked the same way it’s always about getting the balance of spices right to make an amazing curry. I sometimes mix my own masala but I find a store bought one is so much more convenient, especially if you don’t have all the spices to go into making your own masala. . I must also admit living in Johannesburg is not the same as Durban where you have a spice shop around every corner and sometimes it is a challenge when you run out of spices. However, even store bought masala can ruin your curry if it’s not a great tasting masala. Over the years I’ve tried many different brands and although I try and stick to the one’s I love, I’ve had my fair share of disappointments with this too. So you will find that you may need to change your brand from time to time, I wish store bought masala recipes could be consistent but trust me they never are.

I try and stick to a medium strength masala as I find the extremely hot ones really does ruin the flavours in a curry, I love hot but not so hot that all you can taste is chilli. It’s not that difficult to make your own masala but it is time consuming as I do love roasting and grinding my own fresh spices. I will soon post a recipe for my very own masala.  I use Kashmiri Chilli Powder more for the bright colour it adds to my curries, it’s a South African thing, your curry has to look the right colour.  Anything but a bright red colour is unacceptable by South African Indian standards.

This Mince Curry with Potatoes is spicy, with just the right amount of heat, and mouthwatering. My favourite way to eat it is with fresh, crusty bread and sambals. You can also have an Indian version of a sloppy joe using this cooked mince.

 

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Mince Curry with Potatoes
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Instructions
  1. Heat oil in a flat pot on medium heat and add cinnamon, bay leaf, star aniseed and black cardamom.
  2. Once it becomes fragrant add curry leaf and onion and sauté until onion is translucent.
  3. Add ginger/garlic paste and sauté for a minute. Add chilli powder, masala, turmeric, fennel, garam masala and cook until it forms a paste, about 2 minutes. Add a few drops of water to prevent scorching.
  4. Add mince meat and potatoes and mix well. Season with salt. Turn the heat to low and allow it to simmer for 5 minutes
  5. Add grated tomatoes and allow it to simmer until potatoes are soft. During the cooking time you can add a 1/4 cup of water or a little more if you feel the curry is drying out. I don’t usually require too much water.
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Gulab Jamun is a popular Indian sweetmeat, it’s sweet and deep-fried so I guess you should save the recipe for special occasions.  The Gulab Jamuns we make in South Africa are slightly different to the ones made in India, ours is not soaked in syrup, it’s dipped in for a few seconds and removed. The traditional Indian Gulab Jamun also uses powdered milk but in South Africa I haven’t seen many recipes with this ingredient, I’ve added some in my recipe but it’s totally optional. I roll them into coconut after dipping them in the syrup but that’s a matter of personal preference, I simply love anything with coconut, I am a coconut fan…you can tell I’m Indian.

Indian sweetmeats are delicious but I feel that some of them are way too sweet, it’s something I cannot get used to. You will find that I reduce my sugar content in almost all my recipes, the sweetmeat can still taste delicious without being overly sweet. I also haven’t had any disastrous recipes due to the low sugar content, my recipes have worked well so far.

Gulab Jamun is a pretty easy sweetmeat to make, in fact for me it’s one of the easiest and I enjoy making them, it’s almost therapeutic. Some may find it difficult to get the shape perfect but it’s very simple, you roll a piece of dough into a ball and then just roll it in the palms of your hand and you will get that perfect oval finger shape. If your dough is too dry it will also be difficult to shape the Gulab Jamun and it will crack when frying them so ensure your dough is soft but not sticky. Your oil needs to be on medium heat as the Gulab Jamun needs to cook well on the inside, if it browns too soon it will not be cooked on the inside. For the sugar syrup, I usually reduce mine until it’s slight sticky and syrupy, I keep the syrup warm on the lowest setting, this prevents the syrup from crystallizing. You can also make the Gulab Jamun whatever size your prefer but smaller is better.

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Gulab Jamun
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Instructions
  1. For the syrup, add the sugar, water, elachie and rose essence to a saucepan and bring to the boil until it's slightly sticky and syrupy. Reduce heat to the lowest setting and keep syrup warm
  2. In a large dish, add the condensed milk, melted ghee, milk, nutmeg and elachie. Mix it well. Add a little flour at a time until you form a soft dough, not sticky and not to dry, you must be able to roll it into shape easily.
  3. Heat oil on medium heat
  4. Divide dough into little balls and then roll in the palm of your hands to form an oval finger shape
  5. Fry the Gulab Jamuns in the oil, use a slotted spoon to drain all the oil before removing. Dip in the syrup for a few seconds and roll into the coconut
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I’m not feeling very well today and I’m totally exhausted. Last night I had to attend my 9 year old’s school concert, all by myself, hubby was away and it’s something I haven’t done in quite a while.  There was a time in my life when I had to do things alone but I’ve forgotten about those lonely, single days. It did make me think of all the single mums and dads out there though and the fact that they probably attend all school functions on their own. I am lucky that I’ve had a second chance with an amazing husband and father who never misses a school meeting or function. Alone or not, the  kids put up one amazing show, happy, confident kids who seemed to have had so much fun. It was so heartwarming to see the bond shared amongst teachers and kids at my son’s new school. I wish more schools could have such warm, loving teachers and a great principal, every time I see her pass a kid at school, she acknowledges them by their name. Something I’ve never seen at any other school my kids have been to. I suppose it makes a difference when it’s a school with a small number of kids but I also think it’s the level of care as a human being, if you care enough you will take a personal interest in the kids at your school. Just my thoughts. I love it when people show care because I love caring for other people and I love being cared for by people. I have a few, select friends and I know these friends truly care about me and likewise I genuinely care about them.  In saying that, I’ve always wanted to be accepted by the world and loved by everyone but I have come to the realization that I am not everybody’s cup of tea, some people just drink coffee. So I’ve given up trying to make new friends or forcing myself onto people who don’t genuinely care for me and I’m in a much happier place. Now that I’ve got that little bit off my chest…onto cooking!

My energy levels wouldn’t permit me to slave over a stove today. I wanted to literally just dump everything into a pot and let it do its thing.  With this dish,I did exactly that (well ok, not exactly but close enough) and it turned  out amazing…well according to my little boy it was “very yummy”.

There’s nothing more comforting than a cheesy, pasta dish. How do people actually live without carbs, I don’t think I ever will. I don’t eat a lot of pasta but when I do make a vegetarian or a chicken one I devour it.

I didn’t use any oil in this pasta dish as the lamb has enough fat but if you are using any other mince you can add a little oil. I love the way the pasta shells gets filled up with the meaty sauce, what can be more comforting than that.

 

 

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One pot pasta dish with garlic, oreganum, and rosemary
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Cuisine Italian
MAIN COURSES LAMB
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Cuisine Italian
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Instructions
  1. Heat a non-stick pan on medium to high heat and brown the mince. Add a tablespoon of cornflour and cook for a minute.
  2. Add the onion, fry until translucent and then add the garlic. Allow it to saute for a minute and add the bay leaf
  3. Add the chilli powder, oreganum, rosemary. Mix well and add the tomato paste. Cook for a minute.
  4. Mix the stock cube in 3 cups of warm water and add to the mince. Turn the heat to low and simmer for 10 minutes.
  5. Add the uncooked pasta, cover and cook for 30-45 minutes, depending on the pasta you use. Season with salt and pepper. Please note that the stock cube will already have salt so you may not need too much salt. I also added 3 cups of water but you may need more or less. The pasta shells I used took a while to cook so I needed more water, if you are using smaller pasta that may cook fairly quick you may not require all of the water, so start with 2 cups and add more as you go along. Once the pasta is cooked, add cheese and leave it on the heat for a few minutes until cheese melts.
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These fish cakes have been on my mind for a while now, don’t know why it took me this long to make them again. They are so yummy and like most of my recipes, fuss free too. I remember my mum making these fishcakes when I was younger, mine is probably not exactly the same but close enough. I have tried making them with dill once but I’m not crazy about dill, it’s one herb I can’t get used to so no more dill in my recipes. I’ve used coriander and mint in this recipe, my most loved herbs, together with thyme. You will see that I use a lot of these 3 herbs in my recipes. I think this is something I get from my mum. She always has these 3 herbs in her refrigerator and her garden and it’s the same with me. I always have these in my refrigerator, I wouldn’t say garden as I don’t have green fingers nor do I love gardening.

This recipe will let you have a meal in a jiffy and if you don’t add a lot of chilli the kids can eat them too.

I poached my fish in some milk but you can also poach it in some water if you prefer. You should know by now, if you’ve been following my recipes, we love spicy so I’ve piled on the chilli, the chilli wasn’t too hot so I had to use a little more than usual, you can add less if you can’t handle the heat of the chilli. I also used a mixture of panko and normal breadcrumbs, you don’t have to do the same, either one will do. The panko crumbs gives the fishcakes that extra crunch, it’s why I’ve used it. You can serve these fishcakes with a side salad  or potato wedges and a tangy dip, with a drizzle of lemon. Great as an appetizer too.

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Spicy Hake Fishcakes
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MAIN COURSES SEAFOOD
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Makes 12-14
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MAIN COURSES SEAFOOD
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Makes 12-14
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Instructions
  1. Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.
  2. Drain the milk and flake the fish. In a large bowl, grate the potato and add the fish.
  3. Combine the green chilli, coriander, mint, onion and egg yolk with the fish and potato. Season with the salt and mix well.
  4. In a separate bowl, beat the egg with 3 tablespoon water. Place the breadcrumbs in another bowl.
  5. Divide the fish mixture into 12 to 14, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
  6. Dip the fishcake into the egg and then roll into the breadcrumbs. Heat some olive oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over.
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I always wanted to try my hand at making my own sticky chicken sauce but I just never got around to experimenting. My older son is studying for exams and my little one was out the house with dad so I thought it was my chance to see if I could figure this whole sticky sauce business. It really wasn’t all that difficult to make and besides being a little hot, only because I chose to use an extra hot chilli sauce. You can definitely use a more subtle chilli sauce.  These chicken fingers had a perfect crunch, the right amount of sweetness and although I loved the heat I don’t everyone will so choose your chilli sauce according to your tastebuds.

The chicken was baked in the oven with just a little drizzle of light olive oil, so much healthier than deep fried.

I used panko crumbs for that extra crunch but if you not too fussy about the crunch you could use normal breadcrumbs.  These can make a great lunch with some veggie sticks on the side or makes impressive appetisers for your guests.

 

 

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STICKY CHICKEN FINGERS
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MAIN COURSES CHICKEN
Servings
Ingredients
MAIN COURSES CHICKEN
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 180 degrees celcius. Cut chicken breasts into strips. Mix the flour, mixed herbs and salt in a ziplock bag, place the chicken in and shake well to coat the chicken
  2. Line a baking sheet with parchment paper. Beat the egg with a tablespoon of water, in a bowl. In another bowl place the panko breadcrumbs
  3. Dip the chicken strips into the egg first and then roll into the panko breadcrumbs. Place on the baking sheet, drizzle with a few drops of olive oil and bake in the oven
  4. For the sauce, heat a pan on medium heat and melt the butter, add the garlic and fry for a minute. Add the brown sugar and the chilli sauce with the 2 tablespoons water and bring to the boil. Once chicken fingers are cooked, toss in the sauce and serve warm. A tangy dip works well with this saucy chicken.
  5. Recipe adapted from https://www.lecremedelacrumb.com/wingers-sticky-fingers/
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