Table Manner

Gorgeous Italian ciabatta, topped with Himalayan salt and fresh Dill. And as always, Stoneground cake flour courtesy of Eureka Mills

Egyptian Falafel, served with traditional tahini dip. The aroma is truly flirtatious!!!

Turn vegetables into something more...

3 x medium sized potatoes (peeled and grated finely).
2 x medium carrots (peeled and grated.
1 x cup roughly chopped sweet basil.
4 x baby marrow grated.
2 x large eggs.
5ml smoked paprika powder.
5ml salt.
5ml black pepper.
5ml nutmeg powder.
10ml baking powder.
Half cup plain flour. (If you prefer self raising flour, no need to add baking powder).

Method:

Beat the 2 eggs lightly, and combine with the vegetables. Make sure you squeeze all access liquid from the grated potato.

Add the flour and the baking powder and all your spices to the mixture and mix well using a spatula.

Heat up your pan over medium heat with a couple of table spoons olive oil, and scoop about 100g patties of your mixture into the oil. Fry on either side till golden brown and serve with lemon.