Zucchini and Cheese Bites

I have to say I'm one of those people that don't eat enough of zucchini .  The funny thing is I actually love zucchini but some how I only eat them when someone else had cooked them; which is not frequent.

With this recipe I'll be buying and cooking them in my kitchen this summer and the coming ones. They are great for meatless days!

Zucchini and Cheese Bites

serves : 4

source : No Salty

note : video available on above link 

Ingredients

+/- 600gm Zucchini (I used more)

1 tsp salt

1 pinch of black pepper

1 tsp garlic paste (used granulated garlic)

1 large egg

100gm grated cheese (used cheddar, will use a more intense cheese next round)

4 Tbsp bread crumbs

++ sauté onion

For breading
3 Tbsp flour
1 large egg
5 Tbsp bread crumbs

Method :
1) Grate zucchini into a fairly large bowl. Sprinkle the salt all over. Let it sit for 15 mins.
2) Strain away the liquid from zucchini as much as possible. Return grated zucchini to bowl.
3) Put in black pepper, garlic paste, sauté onion, crack-in the egg, grated cheese and bread crumbs. Mix well. shape into a bite-size balls. and place on a plate.
4) Coat each balls in this sequence first into flour, then egg and finish with a good coating of bread crumbs. shake of excess crumbs. Place on a plate. Repeat coating process until zucchini mixture is finished.
5) Heat up the oil in frying pan. Fry until golden brown. Serve immediately.

Caramelised Red Cabbage

I have tried cooking caramelised red cabbage number of times but was never satisfied with the result until this recipe!

Caramelised Red Cabbage
adapted from No Salty

Ingredients
1 medium head red cabbage
1 apple
100g butter (reduced to 50g + vegetable oil)
50-60gm sugar (adjusted to taste)
50ml balsamic vinegar (adjusted to taste)
2 pinches of cumin seeds
salt & pepper, to taste

Method
1) Thinly slice red cabbage and apple, about 1cm width.
2) Heat a heavy duty sauce pan, melt butter (and vegetable oil), sprinkle in the sugar and stir until sugar dissolved.
3) Sauté cumin seed a bit before adding in red cabbage and apple.
4) Season with salt and pepper and dashes of balsamic vinegar, stir well. Put on the lid and let it braise for 30 mins.
5) After 30 mins. remove lid and let it continue to simmer to thicken the sauce. Check seasoning and it is ready to serve.

Spinach & Potato Cakes

I have misplaced the link to this recipe but I'll look again and give the proper credit when I've found it.

Spinach & Potato cakes
Makes : 10 cakes

450gm fresh spinach, blanch and chopped coarsely, cooled
2 medium potatoes, boiled, mashed and cooled
1 small onion, finely sliced (I used spring onion)
2 eggs
6 Tsp herbs/spices (I used garlic powder, cumin, smoked paprika)
2 fresh green chillies, finely sliced
Fresh coriander, finely chopped (I used parsley)
2 Tbsp flour salt & pepper, to taste
Bread crumbs for coating
Vegetable oil, for frying

Method
1) Mix everything except for bread crumbs until well combine. Let it rest for 30 mins.
2) After 30 mins. start heating oil. Meanwhile start shaping mixture into balls and coat with bread crumbs.
3) When oil is hot enough, fry until golden brown.
4) Serve hot with yoghurt, chilli sauce or sour cream.

Meatless day : Tofu croutons

I often use tofu as meat substitute whenever I cooked them. It is such versatile food that can soak up any flavour you cook them with. This time I've made tofu croutons to go with my asian salad (pasembur or Indian rojak)

Tofu croutons
Inspired by batter recipe from http://kuali.com/recipes/view.aspx?r=1231

Ingredients
300gm firm tofu, cubed
50g plain flour
1/8 tsp baking powder
1/8 tsp salt, or to taste
1/4 tsp sugar
62.5ml water
oil for shallow fry
1 tsp sesame seeds

Method
Combine flour, baking powder, salt, sugar and sesame seeds in a mixing bowl. Mix in water gradually to form a dough. Leave aside for 30 minutes.
Add in cubed tofu into batter to coat.
Heat oil in fry pan shallow fry tofu until golden brown.
Leave aside for use for salad etc.