Tag-Archive for » Finger Food «
These are great little fritters which make for a wonderful appetizer or as a finger food for a party. I did add more parmesan cheese than listed and I also had to up the flour amount apart from that I made as directed and they were delicious. I served ours with a basil pesto mayonnaise which went really well with these. To make the mayonnaise just mix some mayo with either homemade or store bought basil pesto, real simple. This recipe came from one of my recipe swap partners this month to read more reviews on this recipe or to view more photos please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Eggs
1 Garlic clove (I used 2)
1/2 Teaspoon salt
3 Cups courgettes, grated
1/4 Cup parmesan cheese, grated (I added about 1/2 cup)
1/2 Cup self-raising flour, approx (I needed more flour)
Oil
Method
1. Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.
2. Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
3. Drop batter into hot oil to make small fritters. Turn over when golden brown.
Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce. I served ours with a basil pesto mayonnaise.
All photos taken by me unless otherwise stated.
This is the last recipe I am posting from the ones I made for the party I had on the weekend. This was one of my son’s favourites but then again he loves peanut butter and I made my own peanut satay sauce to accompany this dish and he ate more than anyone. Again this is a very easy dish to prepare and is not time consuming, the only thing I did differently in this recipe was to brown the chicken balls first before finishing them off in the oven, just to give them some colour on the outside. If you would like to view other photos of this recipe and the original please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
500g Ground chicken
2 Spring onions, finely chopped
1/2 Teaspoon ginger, finely grated
1 Garlic clove, finely chopped
2 Tablespoons chili sauce
1 Tablespoon soy sauce
2 Tablespoons crunchy peanut butter
3/4 Cup breadcrumbs
2 Tablespoons parsley, chopped
Method
1. Combine all ingredients in a large bowl a mix together well.
2. Roll into bite size balls.
3. Place in a shallow baking dish and bake at 200C for 20 minutes. (I browned in a pan first for colour.)
Serve with either a homemade or store bought Satay Sauce.
All photos taken by me unless otherwise stated.
