Homemade potato wedges
Together with rice, potatoes are hands down my favourite carb. Be it gnocchi, French fries, jacket, mashed, or roast potatoes, I am always happy to eat them. At the moment, however, I love the following recipe for making homemade potato wedges. I honestly prefer these to restaurant-made chips…and no, this is not another one of my attempts to trick my mind into believing so!
Take a few potatoes and slice them in your shape of preference (I always opt for chunky chips). As the skin contains all the goodness, leave it on. Parboil them for about 5-7 minutes. In the meanwhile, set your oven to 225°C. Once you have drained the potatoes, place them on a baking tray and spray lightly with Fry Light. Leave them in the oven for 20-25 minutes, or until they are golden brown in colour. Right before serving them, sprinkle on top your seasoning of preference (I love Peri Peri powder or even just salt & black pepper).
- In a food processor, pulse the chickpeas, parsley, garlic, cumin, green chilis, salt, and black pepper just until coarsely chopped and the mixture comes together when gently squeezed.
- Once pulsed, form the mixture into patties (size the patties according to preference).
- Fry the patties in a medium-heated pan for a few minutes on each side, or until the sides have browned.
- Serve with the yogurt dip below, or whatever else may take your fancy.
* Although I didn’t do this at the time, you can do the following to get a crispy outer layer without adding on too many calories: dip each patty into an egg-white and then coat it with polenta or crushed crackerbread (e.g. Ryvita).
To get a yogurt base with a thick & creamy texture, do the following:
- line a sieve with cheesecloth.
- Place the sieve over a bigger bowl.
- Pour low-fat yogurt in sieve and press out as much water as you can.
- Tie up the yogurt-filled cheesecloth and let the rest of the water from the yogurt drain into the bigger bowl (about 2 hours)
Once the yogurt is nice and thick, mixed in scallions & cucumbers (both finely chopped), grated carrot, salt, black & red pepper
*Other flavors you could add to the dip include: curry powder, cumin, red pepper, or finely chopped garlic cloves (I suspect the latter might be a bad idea if you are eating it as a pre-going out snack)
•1/3 red pepper
•1 tablespoon of jalapenos
•Half an onion
•1 garlic clove
•Pinch of Agave (or sugar)
•Salt & black pepper, to taste
To begin with, chop up all the ingredients. Once you have wiped away your onion tears, purée half of the ingredients in a blender. In a heated skillet, ‘fry’ the remaining onions and garlic. Once browned, add in all the ingredients including the purée. Keep stirring for another 2-3 minutes and bang!…You have just made some salsa .