LENTIL ‘MEATBALLS’ WITH NOODLES AND COCONUT CURRY SAUCE

November 26, 2020 / Lyn Jones / 0 Comments

The coconut curry sauce and noodles make for the perfect meal. Especially with a side serving of Asian slaw. Give these a go if you’re looking for filling vegetarian food that’s full of flavour! Serves 4

Ingredients
MEATBALLS
1.5 cups cooked green lentils
1/2 cup flour
1/4 cup coriander root finely diced
1/4 cup finely sliced spring onion
1 egg, lightly beaten
1 tsp grated ginger
1 tsp chilli paste
1 tsp soy sauce
1 tsp black vinegar
1/4 tsp sesame oil
1-3 Tbs coconut Oil to cook in

CURRY NOODLES
400g rice noodles, cooked according to directions
1.5 Tbs curry paste
1 can coconut milk
Juice of 1/2 a lime
1/2 tsp soy sauce
1/2 cup dry roasted peanuts
1/3 cup coriander leaves
1/4 cup spring onions, finely sliced

Preheat oven to 180 degrees celsius. Line a baking tray with parchment paper

Place green lentils (cold) and all other meatball ingredients in a food processor and pulse to combine. You want there to still be some texture and the mixture to be dough like enough that you can take spoonfuls from it and it will hold it’s shape. Feel free to add a little more flour to dry it out, but you don’t want it dry!

Heat a heavy based large fry pan on high to medium heat. Add oil and once hot add teaspoons of meat ball mixture. Do not over crowd the pan, turning the meatballs can be delicate and if you have enough room you can use the side of the pan to help you flip them and create a rounder shape.

Once browned on two sides transfer meatballs to the preheated oven. Repeat until you’ve used all the mixture. Cook for a further 30 minutes.

Meanwhile add curry paste to a medium heavy based sauce pan, fry for  few minutes until fragrant, add coconut milk and bring to the boil then turn down to a simmer and cok for 5 minutes. Add lime juice and soy and check seasoning.

Add 1/3-1/2 a cup of curry sauce to your cooked, warm noodles and stir to coat. Add meatballs to remaining sauce in the span and stir gently to coat, allow to simmer for a few minutes. Divide noodles among plates and serve with meatballs on top then drizzle in any remaining curry sauce. Sprinkle the peanuts, coriander and spring onion over the top.

 

VEGETARIAN OKONOMIYAKI (Japanese pancake)

November 20, 2020 / Lyn Jones / 0 Comments

A great way to use up leftover vegetables and ridiculously tasty. Makes 4 small or 2 large

Ingredients

1 cup flour (spelt or buckwheat but 50/50 rye/spelt mix works better)
1 cup water/stock (if using water add a tsp each of soy and sake)
1 egg
1/4 cabbage
1 small carrot, grated
1/4 cup spring onions finely sliced
1 tsp finely chopped chilli
1 Tbs finely chopped coriander stalks
1/2 tsp ginger, freshly grated
1 Tab oil (rice bran works well)

TOPPING: Sauce – okonomiyaki sauce or kecap manis or mushroom soy
Kewpie mayo
4 Tbs coriander leaves
4 tsp spring onion finely sliced
1/2 red chilli, finely sliced
pickled ginger or finely sliced radish (12 small slices of either)

Mix flour & liquid together until smooth. Finely slice/ shred your cabbage and add this to the batter along with the carrot, spring onion, coriander stalks, ginger, egg and chilli. Mix well to combine.

Using a small 15cm frypan on high-med heat, pour in half the oil – when hot and spread evenly around, add 1/4 (if you’re making bigger ones, add 1/2) of the mixture to cover base of the pan.
Make pancake 1-1.5cm thick, spreading mixture out, then press with a spatula to stick together.

Cook on first side 3-4 minutes then flip with the spatula:  it should stay together. If not, press down firmly again & cook another minute. It should be golden when you flip it. Cook a further 3-4 minutes on second side then slide on to plate. Repeat with remaining mixture to get 4 pancakes. Add the rest of the oil before the 3rd pancake if you think you need it.

To serve: Drizzle oko or alt. sauce to zigzag across pancake. Use kewpie mayo in between.
Top with coriander, spring onion, chilli and the pickled ginger or radish. Dig in.
NOTES:   can be reheated in a sandwich press.

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