Bread filler - time saver.

I rarely blog about packed lunch food mainly because I can’t manage to get a photo of the food at this time of the day or in the morning. It is quite sad as I think you would have loved some of them.

I usually make chickpea patties in advance and freeze them ‘raw’ until I need them. I then just deep fry or bake them when I need to. No need to defrost. It’s a real time saver when you need a bread filler. And it’s a change from store bought burgers and sausages.
You can have this patty with some salad leaves. I actually wanted a bit of mushrooms and greens. So, I had some Mushroom and Pak Choi Stir Fry as well in the bread.


Ingredients (4-6 patties):

1 can of chick peas (drained) or 250g boiled
1 large potato, boiled
1 red onion finely chopped
Bunch of fresh thyme leaves (scrape leaves from twigs) or just use dried thyme
1 tablespoon flour
1 teaspoon minced garlic and ginger
1 tablespoon sweet paprika
½ cup cornflour (for coating)
Salt and pepper to taste
Oil (for deep frying or baking)

• Mash the chickpeas with the potatoes.
• Add the chopped onions, thyme, minced garlic, ginger and 1 tablespoon flour.
• Add salt and pepper to taste.
• Mix well.
• If you are baking these, preheat oven to 200 degrees Celsius.
• Mix the paprika with cornflour.
• Make small balls with the dough. Make sure they are tight, otherwise they might disintegrate when frying.
• Roll in cornflour.
• Flatten to make small patties.
  
• For baking, coat each patty with some oil and place in oven for about 20 minutes.
• Or deep fry in hot oil.
• Drain on absorbent kitchen paper. Allow to cool before placing in bread rolls.

Add your favourite sauces!

KICK Contest Entry!

I was invited to join the September Key Ingredient Cook’s Kitchen Contest! It is my first time participating in a recipe contest and I am so excited to submit my entry! The rules required the recipe to have either apples or peaches or both as a key ingredient and the rest is left to your imagination! Peaches are not in season at the moment over here and I did not want to use canned ones. So my imagination tuned in to the nice change in the weather over here to make these Apple Coconut Macaroons. (And I think you must have noticed that I am quite fond about baking with apples! The reason being mostly because I don't particular like eating apples and the only way I enjoy them is baked or cooked!)

I baked the macaroons on Sunday. It was a really nice day by the way. Perfect to bring the exotic flavours of coconut combined with apples in the kitchen. And the smell of these coconuty apple bites was exquisite!
I took a shot of them outside because the weather was so nice and I was already enjoying them with a cup of tea!

So, here’s my entry for the September KICK Contest, Apple Coconut Macaroons.

Ingredients (7 bite-size macaroons – you actually have to eat one in 2 bites or you can make them smaller!)

For the apple topping:
2 apples (I used 1 golden delicious and 1 royal gala, any sweet apples will do)
1 tablespoon demerara sugar
Icing sugar (optional)

For the macaroons:
2 tablespoons all-purpose flour
3 tablespoons coconut milk powder (don't try to omit this, it does make a difference, I've experimented it!)
7 tablespoons soymilk (or almond milk might be good too)
1 teaspoon vanilla essence
1 cup desiccated coconut flakes
½ cup demerara sugar

• Peel the apples. Cut into quarters and remove the seeds. Slice into small pieces./li>
  
• Place in a non-stick saucepan with the demerara sugar.


• Cover and cook on low heat for about 15 minutes, stirring occasionally or until apple are half cooked, translucent and dry. (make sure not to leave any liquid with the apples as they will moisten the macaroons).
  


• Meanwhile, prepare the macaroon dough.


• Preheat oven at 180 degrees Celsius.


• Mix the flour, coconut milk powder, vanilla and soymilk together. (This should be very much like a thick batter).


• Place all remaining ingredients in a large bowl.


• Pour the batter over, mixing thoroughly. The dough should be firm enough to form balls without crumbling. (Add 1-2 tablespoons water or soymilk if required).


• Form seven balls out of the dough.


• Flatten slightly between the palm of your hands and press your thumb in the centre to make a slight well.


• Place a few pieces of apples in the well and shape to slightly enclose them.


• Place on a greased and floured baking tray. (Or use parchment paper).


• Bake for 25 minutes or until golden.


• Remove and allow to cool. (Macaroons will still be quite soft when removed and will harden upon cooking).


• Dust with icing sugar.

I hope you’re going to enjoy this one! They’re really easy and quick to make and could be oil-free if you are using parchment paper instead of greasing the tray! Today, they were chewy and I actually preferred them in this way.