Vegetarian/Vegan Cabbage and Carrot Tapas
Here's a relatively quick recipe to make roughly 16 tapas.
Ingredient list:
1/4 cabbage
3 carrots
7-8 spinach leaves
1 tablespoon of vegetable oil
A pan of vegetable oil for the deep frying
1 level teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon masala powder
3 leveled ladles of chick pea flour
A pinch of cumin seeds
1/2 slice of white bread
Steps
Wash and grate the carrots and cabbage.
Heat a tablespoon of oil and add a pinch of cumin seeds in. Roast these ever so slightly, be careful not to burn them.
Add the grated carrots/cabbage and saute for 7-10 minutes. Do not overcook.
Let the pan cool down, then transfer the content to a mixing bowl. Add the 3 leveled ladles of chickpea flour to the bowl. Chop up the spinach and add this in. Mix away...
You will find that the mixture should start to stiffen, the water from the cabbage and the carrots should be sufficient to bring the mixture together so it is a bit like a dough consistency. If the mixture is still loose, add a tad of water in. Using your hands might be a bit messy but it will help in the process.
Once your "dough" is ready, start splitting off small amounts to roll in to tiny balls. You should end up with about 16. Feel free to apply a little oil to your hands to help with the molding process. Set aside for a moment.
Grab your blender and blend your piece of bread until it becomes fine breadcrumbs.
Take each of your molded tapas balls and swivel them in the breadcrumb mixture until nicely coated. Heat a pan of oil up for deep frying.
Drop each of the coated tapas balls into the oil and deep fry for 3-4 minutes, these cook fast. Once they're a gold brown, take them out and plate them up.
These are ideal eaten with a mint chutney or some sort of tomato-based chutney. Feel free to add freshly cut chillis for that added flavoursome kick.
Serve with skewers for the ideal tapas eating experience.
Hope you enjoyed this recipe.
Love,
GSA xxx
Ingredient list:
1/4 cabbage
3 carrots
7-8 spinach leaves
1 tablespoon of vegetable oil
A pan of vegetable oil for the deep frying
1 level teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon masala powder
3 leveled ladles of chick pea flour
A pinch of cumin seeds
1/2 slice of white bread
Steps
Wash and grate the carrots and cabbage.
Heat a tablespoon of oil and add a pinch of cumin seeds in. Roast these ever so slightly, be careful not to burn them.
Add the grated carrots/cabbage and saute for 7-10 minutes. Do not overcook.
Let the pan cool down, then transfer the content to a mixing bowl. Add the 3 leveled ladles of chickpea flour to the bowl. Chop up the spinach and add this in. Mix away...
You will find that the mixture should start to stiffen, the water from the cabbage and the carrots should be sufficient to bring the mixture together so it is a bit like a dough consistency. If the mixture is still loose, add a tad of water in. Using your hands might be a bit messy but it will help in the process.
Once your "dough" is ready, start splitting off small amounts to roll in to tiny balls. You should end up with about 16. Feel free to apply a little oil to your hands to help with the molding process. Set aside for a moment.
Grab your blender and blend your piece of bread until it becomes fine breadcrumbs.
Take each of your molded tapas balls and swivel them in the breadcrumb mixture until nicely coated. Heat a pan of oil up for deep frying.
Drop each of the coated tapas balls into the oil and deep fry for 3-4 minutes, these cook fast. Once they're a gold brown, take them out and plate them up.
These are ideal eaten with a mint chutney or some sort of tomato-based chutney. Feel free to add freshly cut chillis for that added flavoursome kick.
Serve with skewers for the ideal tapas eating experience.
Hope you enjoyed this recipe.
Love,
GSA xxx
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