Indian Potato Patties
1-1/2 pounds potatoes
1 egg, beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup EACH chopped onion, coriander, tomatoes, cashews
2 tablespoons EACH chopped green, red bell peppers
1 teaspoon EACH salt, curry powder, minced ginger, jalapeno
Olive oil for frying
Cucumber Raita (see recipe)
Cook potatoes in boiling water until tender. Cool under cold running water. Peel when cool enough to handle. In mixing bowl, mash with fork or masher. Blend in egg, flour, and baking powder. Add onion, coriander, tomatoes, cashews, peppers, salt, curry, ginger, and jalapeno. Mix well.
Shape into 8 balls; form into patties in one layer on a platter. Cover and refrigerate until ready to fry. In large non-stick skillet, heat enough oil to cover bottom of pan over medium heat. Cook two at a time, until crisp and golden brown on one side, about 2 minutes. Turn and cook on other side, adding oil as needed. Remove to platter and keep warm in 200° oven until all patties are fried. Serve with Cucumber Raita. Makes 8 servings.
New Orleans Sandwich With Olive Relish
The relish is also a nice addition to tossed green salad.
1/2 cup pimiento-stuffed green olives, chopped
1/2 cup chopped black olives, preferably Greek
1 roasted red pepper, cut in large dice
1 stalk celery, diced
3 cloves garlic, crushed
1/4 cup chopped parsley
1 tablespoon capers, drained, coarsely chopped
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon freshly ground black pepper
6 Kaiser French rolls
6-ounce package salami
6-ounce package bologna
4-ounce package roast turkey
1 large tomato, thinly sliced
In medium bowl, combine olives, red pepper, celery, garlic, parsley, capers, olive oil, vinegar, oregano, and pepper. Cover and refrigerate overnight. Slice rolls in half horizontally. Remove some soft center of roll. Drizzle dressing from relish on both halves. On bottom half, layer salami, bologna, turkey, and tomato. Spoon on olive relish. Cover with roll top. Cut sandwich in half. Makes 6 servings.
Most tapenade is an olive-only spread, but this light recipe version combines roasted eggplant with Kalamata olives.
2 cloves garlic
1-1/2 cups pitted Kalamata olives
2 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar Crackers, toast, or breadsticks
Pierce eggplant all over with a long fork. Place eggplant in ridged iron skillet, heated smoking hot. Grill, turning occasionally, until soft and blackened, about 30 minutes. Cool until easy to handle; peel, then cut into pieces. In food processor, chop garlic, then olives. Add eggplant; blend well. Add olive oil and vinegar; process until smooth. Place in bowl; cover and refrigerate. Serve with crackers, toast, or breadsticks. Makes about 2 cups.