Asparagus & Potato Timbales
Butter Beans with Pepper & Parsley
Cauliflower / Broccoli with a Quinoa
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Spicy Corn Fries
Mashed Aubergine (Eggplant) Fritter
Mushroom with Blue Cheese Sauce for Baked Potato
Latkes 2 - Deep Fried
Potatoes in Stock
Red Cabbage with Mango
Spicy Tomato Sauce
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER
Gluten, Wheat & Soya Free Food filled with Flavour for all the Family
Available on kindle
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Parve, Vegetarian, Yeast, & Dairy Free
Makes enough for 6 servings
1 large onion
2 cloves garlic
1 large egg
1 Cup water
1 Cup cornmeal
1 Cup of corn kernels
1 Juice of a lemon
2 tbsp chopped parsley or coriander
1 tsp cumin
1 tsp coriander
1 fresh chili (optional) chose type you like and remove seeds so you are not head blasted
10 grinds of ground fresh pepper + salt to taste.
Oil for shallow frying.
Dice the onion and garlic; chop the chili. Dry fry the spices the coriander and cumin and then grind in a pestle (or smash with a rolling pin)
Beat the egg, add the water. Stir in the diced onion, chilli and parsley/coriander. Add the corn kernels (you can mash these down slightly if you prefer) and spices. Squeeze in the juice of a lemon - if you want to make them more lemony then add some of the zest too.
Fold in the cornmeal to make a thick batter.
Heat the oil in a shallow frying pan.
Drop tablespoons of the batter into the oil. Once they have set and bubbled flip them over about 2 minutes. Fry till golden. Serve hot with cucumber yogurt or a mint raita.