Thursday, September 29, 2011



500g Potatoes
1C Rice
1 tsp Salt
1/2 tsp Cumin powder
1/2 tsp all spices
1/2 tsp turmeric
Vegetable oil for deep frying

How to prepare:
Wash the rice, place in deep casserole. Peel the potatoes, cut the potatoes into 6 pieces and add into the rice casserole.
Cover rice and potatoes with water.
Add salt, simmer for 15-20 minutes until rice and potatoes are tender.
Mince the warm rice potatoes twice.
Add in cumin, turmeric, all spices and salt to taste. If the mixture is too soft add in little flour.

2 tbsp Oil
500g ground beef/ lamb
3 medium Onion-chopped
1/2C Parsley- chopped
11/2 tsp salt
11/2 tsp Meat spices
11/2 tsp black pepper powder
1/4C Pine nuts/ crushed walnuts
How to prepare:
In a medium casserole heat oil and meat, stir until cooked and dry, add onion and cook until onions are transparent. Add salt, spices and black pepper. Then add the parsley, nuts and mix well, leave to cool

With wet hand, take medium sized pieces of mixture, shape each one into an oval, making a spaces/hole in the center by pushing your finger through from one end to make hollow egg shape. Fill with meat filling. Close by pressing firmly on booth ends. Chill for 45 minutes (suitable for freezer). Heat oil in a deep frying pan, fry until golden with medium heat.
Serve hot
Note: A nutrition snack, suitable for buffets, parties, office, school, dinner etc...

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