Magna Carta recipes

Φαλάφελ μπακαλιάρου με πράσινο κάρυ και τηγανητό μαύρο ρύζι

Category: Main dish

Ingredients for 6 portions:

  1. Chickpea cream 200 grams
  2. Chickpeas (slightly, finely chopped) 200 grams
  3. Cod fillet thinely cut 500 grams
  4. Flour 150 grams
  5. Kumar’s green Thai curry 450 grams
  6. Mole Yucatan Sauce 150 grams
  7. Gomasio Green Herbs 100 grams
  8. Cracked Wheat thick 300 grams
  9. Venere rice 300 grams
  10. Lemon pesto 100 grams
  11. Strained yoghurt 100 grams
  12. 5 eggs
  13. Olive oil 200 ml
  14. Salt
  15. Pepper
  16. Flour and egg for the breading

Preparation Time:2 hours and 40 minutes

Method:

  1. Inside a large bowl place the chickpea cream, the chickpeas, the cod fillet, the flour and 100 grams of Kumar’s green Thai curry.
  2. Mix thoroughly until the mixure becomes thick and you are able to form the falafels.
  3. Let the mixture in the fridge for 2 hours.
  4. When it is cold enough, form the falafels and bread them with flour, egg and Gomasio Green Herbs following the standard breding procedure.
  5. Finally, fry the falafels in olive oil until they turn golden.

For the fried rice with cracked wheat:

  1. Boil the black rice for about 20 minutes in salted water.
  2. Soak the cracked wheat in warm water until it becomes re-hydrated.
  3. Afterwards, bring the two ingredients togetherin a wok and on a very high heat, sauté them for about 3-4 minutes.
  4. Finally, add the lemon pesto and serve.

For the green curry:

  1. Thin the Kumar’s green Thai curry with 100ml of chicken broth and serve in a deep plate with a spoonfull of yoghurt in the middle.

For the presentation, pass the falafels through a spit and place them on the Green curry. Accompany with mexican mole yucatan, lime and pitas.

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