Crispy Curry Vegan Potato Pancakes

Because savoury pancakes beat sweet pancakes any day.


As much as I will always be a sweet tooth at heart, coriander beats chocolate in my book. Whilst we’re on the topic, what do you think about chilli infused chocolate? Is it the best of both worlds or an utter hit and miss?


This is a ridiculously easy snack recipe. It’s a variation of potato croquettes but with an Indian twist with the addition of the curry spices. If you’re shy of spicy food then feel free to either reduce the cayenne pepper added or serve with a dollop of yogurt on top! As much as I detest tomato sauce in every other context, I have to confess that it does compliment this particular dish.

Spicy Vegan Potato Pancakes

Ingredients

  • 2 large Russet potatoes, peeled
  • ¼ cup soy milk or any other plant based milk
  • ½ tsp ground turmeric
  • ½ tsp ground cayenne pepper
  • ½ tsp ground black pepper
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ cup fresh parsley
  • ½ cup plain flour

Method

  1. Fill a large saucepan with boiling salted water. Boil the potatoes until fork tender, about 30 minutes. Allow to cool. Pour the soy milk into the saucepan with the cool potatoes and mash until smooth.
  2. Add the mashed potatoes to a medium bowl with the rest of the ingredients. Mix until combined. Shape into 8 patties and place on a baking sheet. Refrigerate for 20 minutes.
  3. Add enough vegetable oil to cover the bottom of a large frying pan and allow to heat until almost smoking. Fry the patties until golden brown, about 5 minutes on each side. Be careful not to overcrowd the pan. Drain on paper towels. Serve warm with tomato sauce, fresh parsley and fresh mint. Enjoy!

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Cinnamon coffee infused granola 

If you want your kitchen to smell like a Starbucks, this is what you should make.

Granola is like the improved version of muesli. If muesli was a basket of fries, granola would be loaded with a wicked garlic cheese sauce, herbs and all the fixings. Spoiler alert.

 The thing I love most about granola is that it’s so healthy, but it doesn’t even feel like you’re eating healthy because it tastes sooooooooo good. Your colon will definitely thank you for this one. And if you’re like me, then the smell of coffee is like heaven. I’ll never forget the first time I walked into a Starbucks 5 years ago in London, and the scent of caramel and cinnamon seducing my nostrils and transporting me to another world 😍☕️

 Fun Fact: there isn’t a single Starbucks outlet on the African continent that is south of the Sahara. Which sucks for me 🙁

So, I’ll have to settle for having this cook in my oven, but I’m not complaining. This recipe is perfect for meal prep on a Sunday, and you could have it  for breakfast, or just have it as a snack. Also, it was about time I posted something healthy here 😂

Cinnamon coffee infused granola

Ingredients

4 cups rolled oats

1 cup flaked almonds

2 tbsp coconut flakes

1/2 tbsp cinnamon

1 tsp salt

1/2 cup honey

1 tbsp instant coffee granules or 2 tbsp filter coffee

1/4 cup canola oil

1 egg white

Method

  1. Preheat your oven to 160° Celsius/Measure out the oats, almonds, coconut flakes, cinnamon and salt into a large bowl and stir until the dry ingredients are fairly distributed.
  2. Add 2 tbsp of warm water to the instant coffee and stir until dissolved. Add this along with the honey, oil and egg white to the dry ingredients. Mix until well combined, taste and add more honey, coffee or cinnamon to suit your tastes.
  3. Spread the mixture in the bottom of 2 baking pans and bake for 40 minutes in the preheated oven until the oats are a toasty golden brown, and the enticing aroma of coffee and cinnamon fills your kitchen. 
  4. Let cool on your counter for about 10 minutes before storing in a tightly sealed glass jar, serve with yoghurt and fresh fruit, or with milk, or just eat straight from the jar! I added chocolate chips to mine, but you could also add seeds, more nuts or grated chocolate.

I know what I’m having for breakfast this week.

Cocktail Pancakes with Nutella and Strawberries

“Hello, it’s me. I was wondering if after all these years you’d like to post?”

Why yes, yes I would.

But yes, after a month of eating, getting fat and hiding from the internet, I finally had the courage to come out and share with you all. So here we go, cocktail pancakes.

 I saw this idea over on I Heart Naptime and I thought it was brilliant. Absolutely brilliant. And I have a multitude of ideas for what you can do with this, it’s just that in the rush of my excitement to get back to you, I didn’t get the chance to do that. But I do promise you this, it’s coming.

I think the most difficult thing about this recipe is getting the pancakes small enough. It took me NUMEROUS attempts to get them the perfect shape AND size. Also, make sure that you cook these on medium-low. I made the mistake of cooking these on high heat, and the problem is that they get beautifully golden brown on the outside, but they’re not cooked on the inside (which isn’t a problem if you like pancake batter). And if you’re absolutely terrified of raw pancake, don’t be afraid to use your spatula to flatten the pancake once you’ve flipped it over, or just omit the baking powder altogether. If you love seeing THICK pancakes, then add all the baking powder you like.

Cocktail Pancakes

Ingredients

¾ cup flour

1 tsp baking powder*

2 tbsp castor sugar

1 egg

½ cup milk

1 tsp vanilla essence

1 tbsp butter

3 tbsp of Nutella (at the most)

8 strawberries

Approximately 25 toothpicks

Method

  1. Sift the dry ingredients into a medium sized bowl and stir to combine. Add the egg, milk and vanilla and mix until you have a smooth batter.
  2. Melt about ½ tbsp of butter in a hot non-stick pan and drop about HALF A TABLESPOON of batter in at a time and cook on medium-low heat until bubbles just start to form on one side and flip, cooking for another minute before removing to a plate. Halfway through the batter, melt the other half tablespoon of butter in the pan and cook the rest of the batter.
  3. Cut the strawberries into quarters. Using a butter knife, spread the Nutella on one side of all the pancakes. Grab a toothpick, and slide a pancake onto it, keeping the Nutella side facing up. Skewer a strawberry on top of the pancake, making sure it is in contact with the Nutella side of the pancake. Add another pancake on top, making sure this time that its Nutella side is facing down. Repeat until you’ve used up all the pancakes.

*If you’re scared your pancake won’t cook on the inside, or you prefer flatter pancakes, you can leave this out.

Or, you could also choose not to sandwich the kebabs if you like, I just did a mixture.

Spicy Sweet and Sour Baked Chicken Nuggets

Hey there, welcome, bienvenue and thank you for visiting my blog! What I have for you here is golden. Pure gold. It’s even written here in the crunchy spicy coating on this delectable chicken.

  
The first time I fell in love was at the tender age of 8. And that was the day I first had chicken nuggets. Every week I would beg my mother to purchase more of the frozen goodness that was the ray of sunshine in my life. And then all too soon, my world was plunged into darkness when the company closed down and chicken nuggets vanished from my life. I still remember them: a crunchy coating with a tender inside and just the right combination of spice on your taste buds. That is exactly what I went for when making these nuggets.

Storytime: About 2 weeks ago, I had an insatiable craving for sweet and sour pork. Which transmutated itself into a craving for chicken nuggets. Then my indecisive stomach and innovative brain came up with an idea: Why not combine the two into the most amazing hybrid food ever?! I marinated the chicken in a sweet and sour sauce, coated in a breadcrumb and cornflake mixture then baked for half an hour. With minimal effort, I was so pleased when this experiment succeeded and I end up with what is now my favourite snack. Added bonus: it’s kinda sorta pretty much healthy!*

 

*Healthy if one doesn’t add ranch dressing. And if your line between healthy and unhealthy is as blurred as mine
 
Yes, it is. If the coating makes you a bit nervous, you can leave it out and bake the chicken in the sweet and sour sauce, no problem (great chicken, just without the crunchy goodness). Worried about the spicy bit? You can always choose to reduce the amount of chilli you add, it’s all about catering to your taste.

I like to serve this with a ranch dressing dip, recipe adapted from Spoon Fork Bacon, under their recipe for these stellar Chicken Fried Potatoes, calling them amazing would be an understatement.

  
Spicy Sweet and Sour Baked Chicken Nuggets                               serves 3-4

Chicken marinade

Ingredients

500g boneless skinless chicken breasts, chopped into small pieces

4 tbsp Worcestershire sauce

2 tbsp honey

1 tbsp lemon juice

1 tbsp of your favourite chilli sauce (optional)

1 tsp of the following spices:

Salt

Black pepper

Chilli powder (can increase/decrease amount)

Ginger

Chicken seasoning (optional)

Chicken coating (optional)

2 slices wholewheat bread (or any other kind) or 1 cup breadcrumbs

½ cup cornflakes

2 tbsp mixed herbs

3 tbsps melted butter

Ranch dressing (optional)

¼ cup buttermilk (a.k.a lacto)

2 tbsp mayonnaise

1 tsp thyme

1 clove minced garlic or 1 tsp garlic salt

Method

  1. Combine all the ingredients for the ranch dressing in a small bowl and store in the refrigerator until needed later.
  2. Toast the bread for 5 minutes in a toaster and let cool at room temperature.
  3. Combine all the ingredients for the chicken marinade together in a small bowl and let sit at room temperature whilst you prepare the coating or for a period of 20 minutes if you decide not to make the coating.
  4. Tear the bread into fairly small chunks using your hands, and add to a food processor along with the cornflakes. Blend until both the bread and cornflakes have been reduced to crumbs. Add the mixed herbs and stir until combined.
  5. Preheat your oven to 180°C and line a 9×13 inch roasting pan with aluminium foil.
  6. The Assembly:   
  7. Remove a piece of chicken from the marinade and press into the breadcrumb/cornflake mixture, making sure that the entire chicken piece is coated in the mixture. Place in the roasting pan. Repeat until all the chicken pieces are coated. 
  8. Pour the butter and any residual marinade over the chicken pieces and bake 15 minutes, turn once, then bake a further ten minutes. Remove from oven and serve immediately (with ranch dressing).

  
 Now THIS speaks to my soul.