Sunbeam Deep Fryer - Manual (Page 19)

20
Meatballs Makes about 18
750g minced topside steak
1 onion, chopped
½ cup breadcrumbs
2 tablespoons chopped parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon 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
½ teaspoon chilli powder
1 teaspoon cumin, ground
½ teaspoon coriander, ground
2 cloves garlic, crushed
3 teaspoons lemon juice
¼ cup chopped parsley
½ cup 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.
Recipes continue