In a change to the published schedule, today’s recipe has been replaced by
a pageant of sycophancy, cant and hypocrisy…….
Only kidding. Had enough of that on the telly and radio yesterday.
Hot ‘n spicy week kicks into gear with Apple Koftes. A pakora-like beast with an unusual flavour. Many people mistake it for cheese and onion.
3 large Bramley apples, cored and grated, then squeeze as much of the juice out as possible (reserve. Drink diluted with sparkling water, or use in salad dressings).
Add some finely chopped onion, green chilli and fresh ginger,
Turmeric, salt, ground coriander and, if you have them, a few aijwain (lovage)
seeds.
Add Gram flour to bind (available, as are many of the best things in life, from your local Asian store). Don’t over do it. It doesn’t need much. Just enough to bind to a sticky goo. Also, in general with gram flour, be careful not to add too much water, or you get a beige slurry.
Heat oil in a chip-pan (or, for those of you in the west end,
a deep-fat fryer), a wok, karhai or frying pan.
Fry teaspoon sized balls of the mixture.
Serve with a yoghurt raita flavoured with mint or cumin.
If
you use this recipe, please
make a charity donation.
