Morphy Richards TOTAL CONTROL 402054 Manual page 14

Fish Cakes
Makes: 6 (Serves 3)
Ingredients:
• 450g potatoes
• 15g butter
• 3 spring onions, finely chopped
• 1x 160g can tuna, drained
• 60g cheddar cheese
• 1 egg, beaten
• 1 tbsp plain flour
• 3 slices white bread
• Salt and pepper
• 1-2 tbsp sunflower oil for frying
Method:
1 Cut the potatoes into small dice and bring to the boil for about 10
minutes until tender. Drain and allow to cool.
2 Meanwhile melt the butter in a frying pan and gently fry the
chopped spring onion for a couple of minutes without browning.
3 Fit the Spindle and Fine Grating Disc to the Bowl. Fit the Lid and
Main Unit, add the cheese to the Feed Tube. Using the Precise
Control Trigger and Pusher, grate the cheese on speed 6, for
approximately 5 -10 seconds.
4 Place the potato, spring onion and tuna into a mixing bowl; add
the cheese, flour and half the beaten egg. Season lightly with a
little salt and mix well with a fork. The mixture will be quite soft.
5 Place the Workcentre Blade into the Bowl. Set to speed 6 and
press the Precise Control Trigger, while running drop pieces of
bread down the Feed Tube until the bread is in crumbs. This
should take between 45 seconds – 1 minute.
6 Form the fish mixture into 6 fishcakes with your hands and dip
one at a time in the remaining egg, then into the breadcrumbs.
Place on a plate, cover with cling film and refrigerate for an hour
or two.
7 Shallow fry the fishcakes for a few minutes each side in a little
sunflower oil until golden brown and hot throughout.
14
Falafel
Makes: 4 (Serves 2-4)
Ingredients:
• 400g can chickpeas, rinsed and drained
• 1 small red onion, (approx 110g) cut into 1" dice
• 1 garlic clove, cut in half
• 30g fresh parsley, stalks
removed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp harissa paste
• 1½ tbsp plain flour
• Pinch of salt
• 1-2 tbsp sunflower oil
Method:
1 Fit the Workcentre Blade into the Bowl.
2 Pat the chickpeas dry with some kitchen paper.
3 Place the chickpeas, onion, garlic, parsley, spices, flour and salt
into the Bowl. Fit the Lid and Main Unit.
4 Blend in short bursts using the Precise Control Trigger on speed 7
for around 30-40 seconds until fairly smooth. It may be necessary
to scrape the sides of the bowl down using a plastic spatula in
between bursts.
5 Shape into four patties. Place on a plate, cover with cling film and
refrigerate until needed.
6 Heat the sunflower oil in a non stick frying pan, add the patties
and gently fry for a few minutes on each side until golden.
Note: The mixture is quite firm. Do not add any liquid or the falafel
patties will be too soft.