Day 7 – Cabbage Cutlets..

Cooking for people with food allergies is a task. I feel sorry for anyone who has ever cooked for me with my long list of ‘I won’t eat’/’I can’t eat’ – Today, I got a taste of my own medicine. I had initially planned to make a starter of marinated tofu with avocado on greens topped with a spicy peanut sauce (will upload the recipe soon)- but found out my dinner guest has an allergy to nuts AND avocado! Last minute change of plans – A dash to the fridge to see what I had lying around and finally, a result of simple Cabbage cutlets! Here is how they’re made:

Recipe:

1/2 cup Cabbage
2 Potatoes (boiled and mashed)
1 red onion
1 Carrot
3 slices of whole wheat Bread
1 Fresh Green chilli –

1-teaspoon ginger paste
3 teaspoons Lemon Juice
Bread Crumbs for coating.
Salt
Olive Oil – or any oil suitable for deep-frying.

Directions.

Heat oil in a pan/wok; add green chilli, ginger paste and fry. Add the chopped onions to chill and ginger, and allow to sweat. When the onions become translucent. Add Chopped/ thinly shred cabbage and sauté till the cabbage is slightly soft.

Next add the chopped carrots and continue to sauté till they become tender. Add the mashed potatoes.

Meanwhile soak the bread slices in water and make a thick pulp out of it. Add the bread pulp and mix. Add salt (a few pinches, according to your own taste).  Once all the ingredients are cooked, turn off the heat, add the lemon juice and mix everything together.

Allow the mixture to become dry (let it sit for about 5-7 minutes). Make this into small balls, flatten them into ‘pancake’ shaped pieces, roll them on the breadcrumbs and deep-fry.

 As a tip, I serve these with a simple chilli garlic sauce, which is easy as ever- just Ketchup, Garlic paste and red chilli flakes. – Absolutely delicious with the crunchy, tart flavour of the cabbage!

(Sorry , there’s no picture of the cutlets as I completely forgot to take any and by the time I remembered , they had been devoured)

* ———————————- *

Anyway- The starters were the only thing I cooked on my own, for the remainder of the meal my allergy-ridden guest joined in, and helped out in the kitchen ( perhaps only to make sure I cautiously avoided any ingredients he might not be able to eat). A big big big shout out to the fabulous “King Kyle” for all the stirring and chopping  🙂

As for everyone else, If there are any recipes you want me to upload or any questions you have- feel free to get in touch! And don’t forget to follow me on twitter @NoMeatNovember .

Now to tackle the giant pile of dishes left behind. Aye yaye yaye! Till tomorrow..

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