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Recipes for your Deep Fryer continued
Meatballs
Makes about 18
750g minced topside steak
1 onion chopped
½ cup fresh breadcrumbs
2 tablespoon chopped flat leaf parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried mixed herbs
2 teaspoon Worcestershire sauce
1 egg, lightly beaten
1. Combine meat, onion, breadcrumbs,
parsley, seasoning, and Worcestershire
sauce.
2. Add enough egg to bind mixture together.
3. Shape the mixture into 25mm balls,
refrigerate meatballs for 1 hour.
4. Heat oil on MAX setting.
5. Fry for 6-7 minutes, till golden. Drain and
serve with a spicy dipping sauce.
Felafel
1½ cup dried chickpeas, washed
1 onion chopped
½ tsp chilli powder
1 teaspoon cumin, ground
½ teaspoon coriander, ground
2 cloves garlic
3 teaspoons lemon juice
¼ cup freshly chopped flat leaf parsley
½ cup besan flour (chickpea)
1 egg
1. Soak chickpeas overnight, drain.
2. Place chickpeas in a saucepan with 1 litre
water, simmer for 1 hour.
3. Blend the chickpeas with the rest of the
ingredients in a food processor. Chill
mixture.
4. Heat oil on MAX setting. Shape felafel into
4cm balls and fry 8-10 at a time for 3-4
minutes.
5. Sever hot or cold with hummus and
Lebanese bread.
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