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Meatballs Makes about 18
750g minced topside steak
1 onion, chopped
½ cup breadcrumbs
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried mixed herbs
2 teaspoons Worcestershire sauce
1 egg, lightly beaten
1. Combine meat, onion, breadcrumbs,
parsley, seasoning, and Worcestershire
sauce.
2. Add enough egg to bind mixture together.
3. Shape the mixture into 25mm balls,
refrigerate meatballs for 1 hour.
4. Heat oil to 160ºC
5. Fry in batches for 6-7 minutes, till golden.
Drain and serve with a spicy dipping
sauce.
Potato crisps
4 potatoes, washed and peeled
2 cups water, salted
1. Cut potatoes into wafer thin slices. Place
the slices into the salted water and allow
to stand for 1-2 hours.
2. Drain potatoes and dry thoroughly.
3. Heat oil to 180ºC and fry a small quantity
at a time, shaking frequently during
cooking. Cook for 3-4 minutes.
4. Drain and serve hot or cold, sprinkle with
salt if desired.
Felafel
1½ cup dried chickpeas, washed and soaking
1 onion chopped
½ teaspoon chilli powder
1 teaspoon cumin, ground
½ teaspoon coriander, ground
2 cloves garlic, crushed
3 teaspoons lemon juice
¼ cup chopped parsley
½ cup besan flour (chickpea)
1 egg
1. Soak chickpeas overnight, drain. Rinse
well.
2. Place chickpeas in a saucepan with 1 litre
of water, simmer for 1 hour. Drain well.
3. Blend the chickpeas with the rest of the
ingredients in a food processor. Chilli
mixture.
4. Heat oil to 160ºC. Shape felafel into
4cm balls and fry 4-5 at a time for 3-4
minutes.
5. Sever hot or cold with hummus and
Lebanese bread.
Recipes continue