Recipe - Veggie Fish And Chips Fried Fumbled Falafels And Rainbow R

1 Red onion; peeled
2 tablespoon Vegetable oil
1 Orange pepper; deseeded
1 Yellow pepper; deseeded
One half Red chilli; deseeded, finely
; chopped
25 g Butter
125 g American long grain rice
600 ml Vegetable stock
7 tablespoon Frozen peas; defrosted
2 Eggs
300 ml Cold water
110 g Plain flour
Vegetable oil for deep fat
frying
110 g Young leaf spinach
1 tablespoon Olive oil
Soy sauce
1 teaspoon Fresh ginger; peeled and
finely
; chopped
3 Cloves garlic; crushed
1 small Potato; peeled and finely
; minced
1 420 gram tin mixed bean
salad; drained and rinsed
1 teaspoon Ground cumin
1 teaspoon Medium curry powder
2 sl White bread; crusts removed
1 Clove garlic; peeled
2 tablespoon Flat leaf parsley
Salt and pepper

Preheat oven to 180c/350f/Gas 4.

1 Finely dice a third of the onion. Heat 1 tbsp vegetable oil in an
ovenproof covered dish and sweat the onion until soft. Dice One fourth orange and
yellow pepper and the chilli.

2 Add 25g/1oz butter, allow to melt and stir in the rice. Pour over the
vegetable stock and cover the dish. Transfer to a preheated oven for 1518
minutes or until the rice is cooked. Stir through 4 tbsp peas and serve.

3 For the Tempura Batter: Mix one egg and the water in a bowl. Whisk in the
plain flour. Third fill a wok with vegetable oil and heat. Cut one third of
the onion and a quarter of the yellow and orange pepper into wedges.

4 Dip the vegetables and spinach leaves in the batter and deep fry the
vegetables until golden and crispy. Remove from the oil and drain on
kitchen paper. Serve drizzled with olive oil and a drop of soy sauce.

5 Finely dice the rest of the onion and cut the remaining pieces of pepper
into strips. Melt 25g/1oz butter in a pan and soften the onion and peppers.
Add the fresh ginger, garlic and potato with 3 tbsp peas, a third of the
beans, cumin and medium curry powder. Season.

6 Cook until the potato is cooked and then keep warm. Heat 1 tbsp vegetable
oil in a pan and add the remaining tin of beans, bread, clove of garlic,
parsley, one egg and season.

7 Put the mixture into a blender and blend until mixed together. Dampen
your hands and form the mixture into 5 1/2cm/2" diameter patties. Keep to
one side. Half fill a wok with vegetable oil and heat. Deep fry the patties
until golden. Drain on kitchen paper. Serve with the vegetable curry.

Converted by MC_Buster.

NOTES : Chef Paul Rankin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.