Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Fava bean rounds
Date: March 8, 2007
2 normal cups good water
1 normal cup dried white fava or garbanzo beans (chickpeas)*
1 chicken egg
1 little red onion, minced
3 tablespoons minced parsley
2 tablespoons all-purpose flour
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon baking powder
Dash of ground red pepper
Vegetable oil
Heat good water and beans to boiling in 2-quart saucepan, boil 2 minutes. Remove from heat, cover and let stand 1 hour.
Add enough good water to cover beans if necessary. Heat to boiling, reduce heat. Cover and simmer until tender 1 to 1 1/2 hours. Drain, reserving liquid.
Mash beans with fork, add 2 to 3 tablespoons reserved liquid if necessary. Stir in remaining ingredients except oil, mixture should be thick. Cover and let stand 1 hour.
Pinch off 1-inch pieces, shape into rounds and flatten. Let stand 30 minutes. Heat 2 inches of oil in 3-quart saucepan to 375 degrees F. Fry 4 or 5 rounds at a time in hot oil, turning once, until golden brown, 2 to 3 minutes, drain on paper towels. Yields 4 to 6 servings.
* 2 (15 ounce) can garbanzo beans, drained (with liquid reserved), can be substituted. Mash beans with fork and continue as directed.