Wow, I can’t believe we are now four weeks into the Whole and Natural Foods Chef Training Program – it’s amazing how quickly time goes, when you are busy, and loving what you do. Our kitchen has taken shape, and we are all settling into the routine of school – albeit cooking school. I thought I’d share with you some of what we’ve been doing….. I’m also leaving you with the recipe for the sweet potato patties – so yummy in a panini with some greens, good chutney and a bit of raita…
For those of you wondering when classes will be available – the program for the year will go up in about 2 weeks time, and the Winter Seasonal Seminar details will be emailed (today, hopefully!!). The date is Sunday 27th June, and the theme will be Slow Food – Sophie Zalokar from Pemberton will be there, along with Herriot Organic Wines… promises to be a yummy and warming afternoon, as we talk about what’s in season, and menu planning for winter… I’ll look forward to seeing you there.
x Jude
We ended the first week with a visit to Mimsbrook Bio – Dynamic Farm – Leanne & Carol (above) and Sue (below) get their hands into that good soil. Mimsbrook is Perth’s only C.S.A (Community Supported Agriculture) and the produce is stunningly beautiful. If you’re looking for a box of wonderful vegetables weekly, give them a ring!
Then, we’ve been in the kitchen, here is our gorgeous long table, which, alas, we have to sit at and eat what we cook. As we eat, we pick apart each recipe, and see what has worked, and what hasn’t …..
Angie & Asja sorting through the Mizuna
Sweet Potato Patties
Sweet Potato Patties with Raita
Gluten Free, Vegetarian
Makes 19 small patties
A humble and delicious little patty that offers so much. Lentils are a good store of iron for vegetarians, but in a format that makes it less bio – available. Serving them with Vitamin C rich fruit, tomato and capsicum in the Salsa increases it’s availability. For adults, these make a delicious Panini filling, with a touch of your favourite chutney and Raita.
Patties will store in an airtight container for a couple of days, but are really best fresh, as is the salsa. The Raita however will keep for 3 or so days, so you can easily make up more and store.
1 cup split red lentils
2 medium orange sweet potato – approx 340gm
2 teaspoons coconut oil for baking the sweet potato
1 teaspoon coconut oil or ghee
½ medium onion, finely chopped
¼ teaspoon each ground coriander and ground cumin
1 teaspoon finely grated fresh ginger
pinch sea salt and freshly ground pepper
½ cup yellow corn flour
½ cup sesame seeds
Extra coconut oil for frying
For the Raita:
1 cup full cream yoghurt (any is fine)
1 – 2 tablespoons roughly chopped fresh coriander
1 tablespoon finely chopped fresh mint
1 – 2 teaspoons lime juice
pinch sea salt
½ cup peeled, seeded and finely diced cucumber
Pre Heat oven to 180c or 165c if fan forced
Check through the lentils for any small stones and rinse well. Add to a small pot with 1¾ cup water. Cook at a gentle simmer, stirring frequently for 20 – 25 minutes or until just cooked and dry. Take care to cook the lentils over a gentle heat, too high and the water will evaporate off before they are cooked. When cooked set the lentils aside to cool and set.
While the lentils are cooking, peel the sweet potato and cut into nice long, but thinish lengths 3 – 4 cm width is good. Rub 2 teaspoons oil over the sweet potato and place on a baking tray. Bake in oven for 30 – 40 mins, or until just lightly coloured and soft to the touch. Be careful not to overcook and dry out the sweet potato.
Add 1 teaspoon coconut oil or ghee to a small pot or frying pan together with the onion, ground coriander, ground cumin and ginger. Cook over a very gentle heat for 10 mins or so, until the onion is soft. You are not frying, simply cooking the onions out. When cooked, add a little salt and pepper and set aside.
When the lentils are cool, add them to a mixing bowl together with the cooked onion mix, and then roughly break the sweet potato into the bowl. Using a spoon, mix together, roughly mashing the sweet potato into the lentils and onions. Form into desired size balls, flattening them lightly to make a flattish top and bottom.
Add the cornflour and sesame sees to a plate and mix together. Gently roll the patties in the mix. Place in fridge to set and chill for 30 mins.
Add enough oil to your frying pan to cover the base well. Place on a medium heat until the oil is hot, but not at all rippling or smoking. Add the patties, taking care not to overcrowd the pan. Cook for 5 – 6 minutes, or until the patties are golden. Turn over and cook for until golden. Remove and drain on a paper towel before serving.
