Hello Everyone, I hope you are all having a great day.
Recently I was looking through some emails and I was intrigued by a range of falafel type foods. Apparently, falafel means ‘small ball-shaped peppers’ or ‘little balls’ and today’s recipe is inspired from the recipe book Persepolis: Vegetarian Recipes from Peckham, Persia and beyond. Although they don’t look or taste like traditional falafel balls, many of the components are still the same, for example chickpea flour, cumin and sesame seeds are used. I did have to adopt the recipe slightly because I didn’t have everything but its still the same vibe. These falafel would make great meat free burgers and are full of so much texture and flavour.
I made a quick salad using sliced red bell peppers, sliced cucumbers and grated carrot. I also made 2 flatbreads to stuff everything inside. Honestly, the falafel was quite filling and it would be perfect to eat one wrap as a light lunch as I was pretty full when eating the last half. This was a very enjoyable meal which I will definitely make again, hopefully with all of the correct ingredients. It still turned out really good but I can imagine the sweetness from sweet potatoes would make such a difference.
Recipe: Potato and broccoli falafel (makes 4)
2 medium sized potatoes, peeled and cut into small cubes
1/2 onion, finely diced
2 garlic, peeled
1 tbsp oil
1/2 tsp cumin
1/4 tsp chilli flakes
1/4 tsp salt
1 tbsp sesame seeds
2 tbsp chickpea flour
Handful of broccoli, finely chopped
Set the oven to gas mark 6 and place the potatoes, garlic and onion onto an oven tray. Drizzle over the oil and cook in the oven for roughly 20 minutes.
In the meantime, add the other ingredients to a large bowl and mix well.
Once the potatoes are soft, add them to a blender along with the garlic and blend until just smooth, it gets quite sticky here.
Add the potato and garlic mixture to the bowl with the onions too and combine well with a spoon. The split the mixture into 4 equal sizes.
Wet hands and then shape the falafels into burger shapes and place each one on a lightly oil tray.
Bake in the oven for 15-20 minutes until fully cooked and slightly golden.
Assemble your other ingredients whilst the falafel is in the oven and enjoy.
Today’s recipe came about as I was trying to find something I could make using up one egg yolk that I had left over and I found these potato croquettes by the Hairy Bikers on the BBC food website. They are really simple to make and also a great recipe if you have lots of potatoes that need to be used up. The breadcrumbs give it a golden, crunchy outer layer whilst the inside is smooth potato. The taste is quite plain so you’ll definitely want a sauce for dipping or you could add some herbs for more flavour.
These croquettes would make a great side dish for most meals or could be served as part of a starter with a light salad. I really like the fact that these croquettes are baked rather than fried which automatically makes them healthier. Potatoes are a well known carbohydrate source, accessible to most and have a high water content.
Recipe: Potato croquettes (makes 8)
350g potatoes, peeled and chopped
1 egg yolk
25g cheddar cheese, grated
Sprinkle of salt and peper
1 egg, gently whisked
25g plain flour
Put the potatoes to boil on a low heat for 15 minutes, drain and mash. Then mix in the butter, egg yolk, cheese and season with a sprinkle of salt and pepper.
Leave the potato mixture to cool down before shaping into the croquette shapes.
In the meantime, put the flour, egg and breadcrumbs out into separate bowls.
Preheat the oven to gas mark 6 and get a tray ready. Then put each croquette into the flour, egg and breadcrumbs one at a time before placing on the tray.
Spray the croquettes 3-4 times before putting in the oven to bake for 25 minutes.
Leave to cool for about 5 minutes before eating as they can be quite hot.
I love that potatoes are such a versatile ingredient and you can use them for so many dishes. The hassleback was something I’d seen a while ago and I decided to make it today. I saw a tip online that said to cut the potatoes whilst it rests on a spoon so that you don’t cut it all the way through and that tip worked really well. I used potatoes that were quite small and they took just over an hour to cook. I ate the hasselback potatoes with cheese, baked beans and salad.
Recipe: Hasselback Potatoes (serves 1)
4 small potatoes
Drizzle of oil
Sprinkle of salt, chilli and oregano
Preheat the oven to gas mark 6
Wash the potatoes well, place onto a spoon and slice down the potato making sure not to cut all the way.
Place the potatoes onto a tray, rub a little butter over the top.
Add a drizzle of oil and sprinkle with salt, chilli and oregano.
Bake in the oven for about an hour until cooked right through.
I can still remember how delicious this tasted just from looking at the photo. I remember sitting on the sofa with my sister complaining about how hot the temperature of the food was even though it had just come out from the oven.
This is a simple meal to feed everyone’s taste buds in the family!
Ingredients I’ve used:
– mashed potatoes
– bechamel sauce
– fish ( I don’t remember what type I had so I’ll say hake )
– grated cheese
Bringing the dish together:
– The fish can now be mixed in with the sauce and poured over the bottom of the dish.
– Then spread a layer of the mash evenly over the top with a palette knife. To create the line effect I scraped a fork over the top and finally sprinkle with cheese.
– Place in the oven until golden brown and prepare some salad too, I choose lettuce and carrots.
Dinner time is not only about eating food it’s also about family time and getting the chance to connect and bond with them over a home cooked meal. I love when I have a healthy balance of food portions on my plate, a chunk of broccoli, oven roasted steak and potato circles.
I think it’s quite hard these days where technology is everywhere and often distracting, so if at least twice per week switch off all electronics, get everyone around the table and enjoy your dinner!
° Being mindful whilst eating is a great way to truly appreciate where your food has come from and the people that helped to prepare and cook it 🙂