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| Thank you Gauthier! |
My laptop has been in the doldrums for a very long time which is one reason why I've contributed very little over the past few months. Like many people, I'm fine with what I know when it comes to computers but when it comes to intensive care or bringing sick laptops back to life, I am useless but I am blessed to have a friend who is a genius, so when Gauthier visited and suggested some radical rejigging of the hard drive I was very grateful.
We celebrated by digging up some of this year's Jerusalem artichokes and creating these delicious little patties. They made an excellent addition to a meal of prawn and mango curry and rice.
For this recipe you will need;
400g of Jerusalem artichokes
120g of urid dal
75g of red quinoa
1 tsp of ginger garlic paste
1 or 2 green chillies
1 tsp of Marigold Bouillon powder or 1/2 teaspoon of salt
Begin by soaking the urid dal, it will need a good hour to rehydrate. Meanwhile cook the quinoa in a 750ml of water until cooked, then drain and leave to cool.
When the urid dal has rehydrated, drain any excess water and grind it in a food processor, along with the ginger garlic paste, chillies and bouillon powder.
Grate the Jerusalem artichokes and stir together with the urid dal paste and red quinoa.
Form into small patties, I found this mix makes about 20, and shallow fry in a tablespoon or so of oil until lightly browned and cooked all the way through.
Notes:
Jerusalem artichokes are regarded as vegetables that really benefit the microbiome and this recipe is straightforward and delicious. There is no need to peel the artichokes and the use of ground urid dal paste as a binder makes them GF for those of us who genuinely have to avoid gluten, i.e. people who have Coeliac disease.
I chose to flavour these with the Indian classics, chilli, garlic and ginger but you could easily adjust the flavouring to suit yourself.
