Baked Rice Balls.

On April 13, 2022April 7, 2022 By WanjoroIn Recipes1 Comment

Rice balls are a fave way to use up leftover rice in our house, and they make a perfect snack for the kids’ lunchboxes too.

*Lunch box ready with tuna and cheese rice balls with a salad on the side.*

Add in finely chopped vegetables, spices, herbs and cheese, they are quite versatile in terms of how you can flavour them up.

I like using short grained rice for the rice balls. It sticks together better than my beloved basmati, and the brand I use has a lovely aroma too. (I use Numa, which is a local Ugandan brand). I also prefer baking them rather than frying as its less to clean up and healthier too.

For the ingredients, I usually use:-

1. 2 cups of already cooked and chilled short grain rice.

2. 1 tsp dried mixed herbs.

3. 1/4tsp ground tumeric

4. 1 tsp paprika

5. Salt and pepper to taste.

6. 1 cup grated cheese (Cheddar, mozzarella or a mix of both).

7. 1 tbsp mayonnaise.

8. 1 egg.

9. 2 tbsp breadcrumbs.

10. 1/2 cup of drained and shredded tuna, or chopped sandwich ham or chicken.

11. 1/2 cup mixed finely chopped veggies. ( I like adding onion, garlic, and bell peppers)

(Tip: if you opt to fry the balls instead of baking, you can roll them in some all purpose / besan flour/ rice flour then fry to get a crispy layer on top).

Method.

The rice balls are so easy to make.

1. Preheat your oven to 180°C.

2. Line a baking tray with some baking paper.

3. In a large bowl, combine all your preferred ingredients well. Roll them into balls and place them on the baking tray. I usually get about 18- 20 balls at a go.

*These batch contained cheddar cheese with finely chopped vegetables*, *ready for the oven.*

4. Spray lightly with some olive oil and bake for 20-25 minutes.

Serve them with a salad of choice and ketchup. They are so yummy.

Easy to make, colourful, healthy, fuss free, filling and so tasty.

Definitely worth a try!

Green Banana (Matoke) Fritters.

On April 1, 2022April 1, 2022 By WanjoroIn RecipesLeave a comment

Green bananas, aka matooke or green fig are popular in the region, and inexpensive as they are available all year round. They are mostly served stewed or steamed and mashed, but can also be fried or baked.

I have shared several green banana recipes here on the blog already, from the usual stew, to a curry, baked or fried as French fries or cutlets, and even as porridge.

I love fritters. They are a great way to use up various vegetables you have on hand and are easy to whip up, need just a few pantry staples, and do not take too much time to make. In this recipe, green bananas are the star of this vegan friendly and gluten free meal, that is inspired by Indian pakoda aka fritters.

They work well as an appetizer or snack (tea time or after school), though they can be quite filling if you are unable to have just a few, like my household and I. 😋

For this recipe you will need:-

1. A small bunch of medium sized green bananas. If they are big, 2-3 fingers will do for a family of 4-5. (As a snack).

2. 1 small onion.

3. 3 large cloves of garlic.

4. 1 cup chickpea flour; also known here as besan/ gram / bhajia flour.

5. 1/2 cup cornflour. Can be substituted with rice flour.

6. Salt and freshly ground black pepper.

7. Spices -a small pinch each of turmeric, paprika, ground coriander.

8. Herbs- I use parsley or mixed herbs.

9. 1 tsp baking soda.

10. Cooking oil to fry in. Half a litre will do.

Method.

1. Wash the green bananas, peel them and soak them in a bowl of water to avoid them blackening. (Tip: Peeling bananas under running water will ensure your hands and knife do not get the sticky stains that usually bother one when peeling them).

2. Heat your oil on medium.

3. In a large bowl, add the flours, salt, pepper and spices and whisk till well combined.

4. Grate your onion and garlic directly into the flour, and add in the parsley.

5. Grate the bananas into the mixture too, and using your hands, mix gently to combine everything.

6. You do not need to add water to the mixture as the vegetables will release their water as you mix.

7. Add the baking soda last and give it one last mix. Remember to be gentle.

8. Use a spoon to scoop the mixture into the hot oil, and fry for about five minutes or until golden brown.

9. Remove and drain on a plate lined with paper towel.

10. Serve hot with your condiment of choice. They are tasty enough on their own or with a hot cup of spiced tea. Yum!

Crispy and crunchy on the outside, soft and fluffy on the inside, they are so flavourful both in and out.

How do you like your green bananas?

Savory Oat Pancakes.

On March 18, 2022March 18, 2022 By WanjoroIn RecipesLeave a comment

These pancakes are a wonderful option to our usual sweet pancake options.

They make a great breakfast, brunch or tea time snack and are filling, colourful and oh so tasty, which are my non negotiables when it comes to good food.

They are both vegan and vegetarian friendly as they are dairy free and egg free. They are also gluten free, and guilt free.

Best of all, they make great use of those little vegetables that are usually left in the fridge looking all forlorn and neglected at the end of the week.

Let’s get started.

Ingredients:-
• 2 cups oats. Quick cooking ones work well.
• I heaped cup of assorted vegetables. ( I used some finely chopped onion, tomato, capsicum and grated carrot).
• 1 tsp grated ginger, and one grated garlic clove.
• 1 tsp mixed spice blend (this enhances the savory flavour).
• 1 tsp paprika and 1/4 tsp ground turmeric.
• 1 1/2 cups chickpea (besan) flour, also called gram flour locally.
• 2 cups water and more if needed.
• Salt and freshly ground black pepper to taste.
• Cooking oil.

Method.
1. In a dry, preferably non stick pan, toast the oats on a low flame till they become a bit darker in colour. Don’t burn them . Toasting them releases a subtle nutty aroma and flavour. Put them on a wide plate or tray to cool down completely.

2. As the oats cool, chop or grate your veggies of choice. I like removing the seeds from the tomato. This can go into the salsa mix you will serve on the side.

*These pancakes are also a great way to load up on your fresh veggie intake.* 🤗

3. In a large bowl, add the gram flour, paprika, salt pepper and mixed spices. Mix well to combine.

4. Add the cooled oats and the water gradually till you get a thickish batter. Start with one cup of water and add gradually.
5. Next go in the chopped vegetables. Mix well and remember to season well. Taste a little bit to confirm.

6. Heat the pan on medium low and add a tablespoon of oil. Swirl the pan to ensure it is well coated, before adding a ladle or scoopful of batter. You can use a measuring cup for this.

7. Let the pancake cook until it looks dryish on the surface, then flip carefully to cook the other side. It will turn a lovely golden colour and firm up. They will however not puff up like our usual fluffy pancakes as they have no rising agent or gluten. So flip carefully, don’t make them to thick and keep the heat medium low to low, so they can cook completely on the inside. I like mine with a few crispy edges, which is fine.