Sunbeam 4.0L manual Recipes continue, Meatballs, Potato crisps, Felafel

Recipes continue

Meatballs	Makes about 18
750g minced topside steak
1 onion, chopped
½ cup breadcrumbs

2 tablespoons chopped parsley

½teaspoon salt

½teaspoon pepper

½teaspoon dried mixed herbs

2 teaspoons Worcestershire sauce

1 egg, lightly beaten

1.Combine meat, onion, breadcrumbs, parsley, seasoning, herbs 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 to 160ºC

5.Fry for 6-7 minutes, till golden. Drain and serve with a spicy dipping sauce.

Potato crisps

4 potatoes, washed and peeled

2 cups water, salted

1.Cut potatoes into wafer thin slices. Place the slices into the salted water and allow to stand for 1-2 hours.

2.Drain potatoes and dry thoroughly.

3.Heat oil to 180ºC and fry a small quantity at a time, shaking frequently during cooking. Cook for 3-4 minutes.

4.Drain and serve hot or cold, sprinkle with salt if desired.

Felafel

1½ cup dried chickpeas, washed and soaking 1 onion chopped

½teaspoon chilli powder 1 teaspoon cumin, ground

½teaspoon coriander, ground 2 cloves garlic, crushed

3 teaspoons lemon juice ¼ cup chopped parsley

½cup besan flour (chickpea) 1 egg

1.Soak chickpeas overnight, drain. Rinse well.

2.Place chickpeas in a saucepan with 1 litre of water, simmer for 1 hour. Drain well.

3.Blend the chickpeas with the rest of the ingredients in a food processor. Chilli mixture.

4.Heat oil to 160ºC. 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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