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27
RECIPES
CREPES
Serves 6-8
INGREDIENTS
1½ cups plain flour
Pinch salt
3 eggs, lightly beaten
1¼ cups milk
1 teaspoon vanilla extract
40g butter, melted
METHOD
1. Preheat the frypan on setting 10-12.
2. Sift flour and salt into a large bowl.
Gradually add combined eggs, milk,
vanilla and butter. Beat until mixture is
smooth.
3. Pour sufficient batter into the frypan to
form a thin 15cm even crepe.
4. Cook 1-2 minutes, turn over and cook
until golden. Repeat with remaining
mixture.
Serve with lemon juice and icing sugar.
VEGETABLE PATTIES
Makes approx 10
INGREDIENTS
400g can chickpeas, drained and rinsed
1 small onion, finely chopped
1 zucchini, grated
200g kumera, peeled and grated
1 small carrot, grated
2 eggs, lightly beaten
1 cup dried bread crumbs
1 clove garlic, crushed
L cup coarsely chopped coriander
1 tablespoon toasted sesame seeds
1 tablespoon curry powder
Salt and freshly ground pepper
2 cups vegetable oil
Yoghurt, mint and cucumber sauce
375ml plain Greek yoghurt
1 Lebanese cucumber, seeded and grated
2 tablespoons chopped mint
Salt to taste
METHOD
1. To make the yoghurt sauce, stir together
ingredients and season with salt.
2. Place
2
⁄3 of the chickpeas into the bowl of
a food processor and pulse until lightly
mashed.
3. Add grated vegetables, eggs,
breadcrumbs, garlic, coriander, sesame
seeds and curry powder. Pulse until well
combined. Season with salt and pepper
and add remaining whole chickpeas.
4. Using a
L cup measure, spoon out
mixture and form into a patty. Place onto
a lined tray; cover and refrigerate for
30 minutes.
5. Preheat the frypan on setting 10 and add
oil. Cook patties for 2-3 minutes each
side or until golden. Drain on paper
towel and serve with yoghurt sauce.
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