Spicy mini mushroom patties

Spicy mini mushroom patties (makes 20 depending on size you make them)

Ingredients:

one small punnet of button mushrooms
1 beaten egg
breadcrumbs, i made from from mixing ground almonds with ground hazelnuts
2 tsps biryani spice mix
3 tsps tikka masala spice mix

Method:

1. blitz the mushrooms until mush

2. add the spices to the mushrooms and mix well

3. put the beaten egg into a bowl and place the breadcrumbs onto a plate

3. empty the mushroom and spice mixture into a bowl

4. using 2 teaspoons shape the spicy mushroom mixture into a the shape of the teaspoon

5. dip this into the egg then into the breadcrumb mix and create a pattie shape then place onto a plate

6. when all the spicy mushroom mixture has been used up it is time to fry the patties

7. i used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter

8. when the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling

9. turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it

10. repeat until all the patties have been cooked.

can be eaten hot or cold

Spicy South African Curry

This is one that bf makes and it is really yummy!

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Ingredients:

6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 teaspoon salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained

To serve:

Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges

Method:

1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.

2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.

3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges

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My bf used 4 dried slices of apricots for one apricot. Don't let the prunes put you off. It is sweet, so the lemon squeezed over it conteracts the sweetness and also totally changes the flavour but it does make it yummier!!