caramelised corn with mint. They weren't quite cheesy but had a pleasingly smooth mellow taste. It was just the sort of simple meal I needed.
One year ago: WSC Chocolate Pumpkin Digestives
Two years ago: CC Tamarind Tempeh with Noodles
Three years ago: SOS Tahini Muesli Bars or Mama Mia!
Four years ago: Vegan feta crackers for sleepless nights
Five years ago: Lysy’s smoky burgers
Potato, edamame and carrot fritters
original recipe by Green Gourmet Giraffe
2 smallish potatoes, diced
handful of podded edamame
1 medium carrot, peeled and grated
1 tbsp white miso
1 tsp nutritional yeast flakes
1 tsp lemon juice
pinch of salt, or to taste
2-4 tbsp wholemeal flour
rice bran oil, to fry
Simmer potatoes in salted water for about 10 to 15 minutes until just cooked. Cook edamame until soft (mine weren't quite soft enough - perhaps they could be done with the potatoes). Mix in remaining ingredients and shape handfuls into fritters. (Keep hands damp to avoid mixture sticking all over you.) Heat frypan and pour in 1-3 tbsp of oil to cover bottom of frypan. Fry fritters until golden brown each side.
On the Stereo:
The Sound of Music soundtrack