Lyn's Recipe Collection
30g (1oz) butter
1 small apple
juice 1 lemon
1 cup water
sugar
flour
1 tsp each of curry powder and chutney
1 onion
s/p
cold vegetables
boiled rice
Peel apple & onion and slice very thinly. Fry in butter a few minutes then add flour, curry, chutney then water. Stir until boiling. Season and add lemon juice.
Have ready any cooked vegies. Place in the curried sauce and simmer a few minutes.
Serve with boiled rice.
The beets work beautifully with the warmth of the cinnamon and allspice and the slightly pink fritters were a big hit, even with self-professed beet-haters.
1 large bunch beetroot greens, rinsed well (or silver beet)
1 beetroot, peeled and grated
4 eggs, beaten
1 onion, finely chopped (about 1/2 cup)
1/2 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon kosher salt
1 cup peanut oil
In a medium stockpot, bring 1 inch of water to boil. Add the beet greens, cover, and cook for 2 minutes. Drain the beet greens thoroughly and chop roughly.
Combine the beet, eggs, onion, allspice, cinnamon and salt in a medium mixing bowl. Mix well and stir in the beet greens.
Heat the oil in a skillet over medium heat. When oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the batter into the pan. Flatten the mound of batter slightly with the back of a spoon. Continue adding as many mounds of the batter mixture as the skillet will allow. Fry for 3 minutes, or until golden, turning once. Drain the fritters on paper towels. Repeat this process with the remaining batter.