These Spicy Tuna Fish Cakes are fragrant with Asian flavours, including coriander (cilantro), ginger and chillies. Easy to make and a great way of using up leftover mashed potatoes.
Further to my previous post, we still had another 1 kg of potatoes to get through, and as we are going away next week, I had to come up with a way to use those potatoes. And then, by chance, Carrie from The Patterned Plate posted her delicious recipe for Spicy Tuna Fish Cakes (or, as they are called in her Indian culture, cutlets). I was instantly sold!
Fiery and addictive Black Pepper Tofu. This mouthwatering recipe is from Ottolenghi and it is a perfect vegetarian dish served with steamed rice.
This recipe comes from Yotam Ottolenghi’s Plenty and was recommended to me by the lovely Carrie, another food-obsessed cookbook lover who has become an invaluable friend to me in the online world. When she first made this dish sometime ago and raved about how delicious it was, I knew it was something that I had to try. Having grown up on tofu as a child, I love it cooked in whatever shape or form and could happily eat it every night for dinner.