Fish-Potato Tikias (Patties)

Ingredients:

1. 4 pieces of any white fish fillet
2. 2 Yukon Gold potatoes
3. 5 cloves of garlic
4. 1 1-inch sized fresh ginger
5. 2 green chillies
6. Salt and pepper to taste
7. 1 tsp cummin powder
8. 1 tsp of powdered mix of cloves, cardamom and cinnamon
9. 1/2 of one white onion OR red onion, chopped
10. 1 egg
11. 1 green onion, chopped
12. Juice of half a lemon (OR half a lime)
13. Vegetable oil for frying
14. 1 cup of breadcrumbs
15. Served with Cilantro Pesto  (this is another recipe in this blog).

Preparation:
 
Boil the potatoes and the fish separately. Then mash them together.

Grind the garlic, ginger, and chillies together.

Add to the potato and fish mixture.

Add to the mixture all of the remaining ingredients EXCEPT for the oil and the breadcrumbs. (This includes salt and pepper to taste).

Form patties out of the mixture. roll them in the breadcrumbs.

Pan fry, then serve hot with Cilantro Pesto (this is another recipe in this blog).

(VEG) Ricecake Salad (make with rice crispies too)

Ingredients:

(Ingredients pictured below; Quantities are for one person)

1. 1 rice cake OR 1 cup of rice crispies
2. 2 tbsp of chopped cucumbers
3. 2 tbsp of chopped green onions
4. 3 tbsp of beaten yogurt
5. 1 tbsp of tamarind sauce
6. 1 tbsp of mixed nuts and raisins
7. 1 tbsp of lime juice
8. 2 tbsp of green "mung bean" sprouts. (Also known as moong or as golden gram. Available in Asian markets)
9. 2 tbsp of Cilantro Pesto (This is another recipe is in this blog)

Preparation:

Arrange the rice cake (or rice crispies)on a plate. Smear it with the pesto. Pour the mung sprouts over the pesto. Squeeze the lime and a pinch of salt over the sprouts. Sprinkle the green onions, cucumbers, nuts over that and then drizzle the yogurt over the nuts and dot it with tamarind sauce.

This a very good salad for lunch - or to enjoy as a snack anytime!

(VEG) Cilantro Pesto

Ingredients:

1. 1/3 cup olive oil
2. 2 tbsp Tamarind sauce
3. 1 lime
4. 1 bunch cilantro
5. 3 green chillies (de-seeded)
6. 1 tsp chopped fresh ginger
7. 1 handful of pine nuts (can be replaced by sunflower seeds)
8. 5 curry leaves

How to prepare:

In a food processor, combine cilantro leaves, de-seeded green chillie, pine nuts, curry leaves and a pinch of salt (to taste) and blend them together.

 Take half of the olive oil and slowly pour into the mixture and continue blending it, making sure the consistency is creamy. Taste the mixture and adjust the salt if needed.

Pour the blended mixture in a bowl and mix the tamarind sauce into it.

Drizzle the remaining olive oil over the mixture and let is stand for some time before serving.

This is an excellent pesto to serve with anything fried or to use as a salad dressing!