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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
1
1
/
2
cup dried chickpeas, washed and soaking
1 onion chopped
1
/
2
tsp chilli powder
1tsp cumin, ground
1
/
2
coriander, ground
2 cloves garlic
3 tsp lemon juice
1
/
4
cup chopped parsley
1
/
2
cup besan flour (chickpea)
1 egg
1.Soak chickpeas overnight, drain.
2.Place chickpeas in a saucepan with 1lt
water, simmer for 1 hour.
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 8-10 at a time for 3-4
minutes.
5.Sever hot or cold with hummus and
Lebanese bread.
Corn fritters Makes about 12
3
/
4
cup self raising flour
pinch of salt
pinch of pepper
1 egg, lightly beaten
1
/
3
cup milk
300g can of corn kernels, drained
1.Shift flour, salt and pepper into a bowl.
2.Combine egg and milk.
3.Using a mixer, gradually add milk mix to
the dry ingredients and beat until smooth.
Add corn to mix.
4.Heat the oil to 180ºC. Drop batter by the
tablespoonful into the hot oil and fry till
golden, about 5-7 minutes.
Kofte Potatoes
500g potatoes, cooked and mashed
2 eggs
1
/
3
cup desiccated coconut
1 cup grated Parmesan cheese
salt and pepper
2 tbsp flour
2 eggs, lightly beaten
1 cup dried breadcrumbs
1.Combine the first five ingredients.
2.Coat 1 tbsp of the mixture in flour, then
egg mix and then in breadcrumbs.
3.Heat oil to170ºC and fry 6 - 8 at a time till
golden, about 4-5 minutes.
NOTE: for something different use sweet
potato or pumpkin in place of the potato.
Recipes continued