Snacks - Savoury & Sweet
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Yield: 12 portions
Preparation time: 15 - 20 min
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Ingredients
2 tins Tuna
250 g Potato (mashed)
2 Onions (sliced thinly)
1 Garlic Clove (crushed)
2 Cherry Pepper (sliced thinly)
Juice of 2 Limes
1 tsp Peppercorns (ground)
6 Eggs (hard boiled and cut into halves)
200 g Breadcrumbs
2 Eggs
Salt to season
Oil for deep-frying
Method
Crush the onion, garlic and chilli with salt. Add in the lime
and mix in well. Add in the mashed potato, tuna and pepper.
Combine the ingredients thoroughly. Divide the mixture to 12 equal sized
balls. Stick half of each egg with the tuna and potato mixture and form an
oval shape. Pané the prepared cutlets, deep fry until golden brown. Drain on
absorbent kitchen paper. Serve hot.
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Yield: 20 portions
Preparation time: 20 - 30 min
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Ingredients
300 g Rice (soaked overnight, blended to a semi-coarse stage)
200 g Smoked Tuna (sliced thinly)
100 g Coconut (grated)
150 g Yellow Lentil (cooked)
150 g Onion (sliced thinly)
3 Cherry Pepper
Juice of 4 Limes
8 Curry Leaves (chopped)
25 g Ginger (grated)
20 g Turmeric Powder
Salt to season
Water (to bind)
Oil for deep-frying
Method
Crush the onion, cherry pepper, curry leaves, ginger with salt, turmeric
powder and lime juice. Add in the coconut and tuna. Mix thoroughly. Add in
the rice and lentil. Combine the ingredients. Add sufficient water to make a
pliable dough. Divide the dough into small balls. Roll each ball to oval
shape. Deep fry until golden brown. Drain on absorbent kitchen paper.
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Yield: 15 portions
Preparation time: 40 min
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Ingredients
24 Eggs
500 g Caster Sugar
500 g Ghee
390 ml Condensed Milk
100 ml Water
Method
Beat the eggs with sugar until creamy. Add in the condensed milk and beat
further for a few minutes. Add in the water and, mix.
Cook the mixture over a low heat. Stir continuously to avoid the mixture
burning. When the quantity has reduced by half, add in the ghee and cook
continuously stirring until the mixture starts to separate from the sides of
the pot. Pour the mixture on to a greased baking tray. Let it cool. Cut into
desired shape. Serve cold.
Note: Keeps
refrigerated for a week.