Archive for the ‘Vegetarian Recipes’

1 Sep 2007

Cassava Puffs

Written by Caribbean Recipe Blogger in Vegetarian Recipes

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Ingredients:

500 g (1 lb 2 oz) cassava
1 egg, beaten
50 g (2 oz) margarine
15 ml spoon (1 tbsp), baking powder
salt and white pepper to taste
little flour for coating
oil for frying

Method:

Put cassava in a saucepan of water to cover. Bring to the boil and cook, to covered, for about 20-30 minutes. Drain and mash in a large bowl.Add egg, margarine, baking powder, salt and pepper. Blend well.
Shape mixture into small balls.Heat oil in a frying pan. Toss balls in flour and fry until golden brown.

Drain on absorbent paper, serve hot.
The same method may be used for eddoes, tannias and hard yams.

Serves 8.

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31 Aug 2007

Pigeon Peas au Gratin

Written by Caribbean Recipe Blogger in Vegetarian Recipes

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Ingredients:

200 g (8 oz) green pigeon peas
500 ml (1pt) water
25 g (1 oz) margarine
25 g (1 oz) flour
250 ml (1/2 pt) milk
50 g (2 0z) grated cheese
1 onion, peeled and chopped
1 sweet pepper, chopped
Salt and pepper to taste
25 g (1 oz) breadcrumbs

Method:

Place water in a saucepan and bring to the boil. Add peas and simmer, covered, for 30-40 minutes, or cook in pressure cooker for 10-15 minute. Drain peas and mash.Melt margarine in a saucepan. Add flour and cook for 1-2 minutes over a low heat, stirring constantly. Gradually add milk, stirring constantly, to make at thick white sauce.Add the grated cheese, stirring well. Add remaining ingredients, except for the breadcrumbs.

Spoon mixture into a greased ovenproof dish and sprinkle with breadcrumbs. Bake at 160Â° (325Â°f), Gas Mark 3, for 15-20 minutes, or until golden brown. Serve hot.

Serves 3-4

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28 Aug 2007

Peanut Rissoles

Written by Caribbean Recipe Blogger in Vegetarian Recipes

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Ingredients

200 g (8 oz) soft breadcrumbs
50 g (2 oz) peanut butter
2 ml spoon (1/2 teasp.) salt
100 g (4 oz) grated coconut
100 g (4 oz) ground peanuts
1 egg, beaten
fat or oil, for deep frying

Method:

Mix all the ingredients together in a large bowl, stirring well. Shape into 8-10 rissoles, according to thickness.Heat fat or oil in a deep-fat fryer. Fry two or three rissoles at a time until golden brown. Drain on absorbent paper.Rissoles may also be baked in the oven. Place them on a greased baking sheet and bake at 180Â°C (350Â°F), Gas Mark 4, for 15-20 minutes.

Serves 4.