This is a recipe I picked up from the latest Nutricia Cooking Workshop, I wanted to have a go at making it at home on my own. It turned out well. Keir wasn’t really sure about it but I put it down to it’s being a new food that he is not used to.
1x Butternut squash, roasted or steamed in the microwave and mashed
Mushrooms chopped finely
1x onion, chopped finely
1 tbs Mixed Herbs
oil for frying
Fresh tomatoes, chopped
1/2 red onion, chopped
a bunch of coriander, chopped
a generous squeeze of lemon
Fry mushroooms and onion in little butter until softened add to the butternut squash mash. Then add the mixed herbs and loprofin mix a tablespoon at a time until the mixture is pliable.
Take a teaspoon and scoop up some of the mixture and drop it into already hot oil and fry. Repeat process until all mixture are cooked in this way.
To make the Salsa, put in the chopped red onion and tomato and salt into a pestle and mortar and crush few times to soften the tomatoes and the onions. Add lemon juice and fresh coriander.
Serve the falafels with the salsa dip.