Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.
Time: 1 hour
Ingredients:
- 6 hard-boiled eggs
- 2.5 cups vegetable oil for frying
Potato mixture:
- 3 potatoes, washed & scrubbed
- 3 cups boiling water
- 1 teaspoon cumin powder
- 1 tablespoon minced garlic
- 2 tablespoons ground onion
- Salt to taste
Batter:
- 4 tablespoons ground split peas
- 4 tablespoons all purpose flour
- 1/2 cup water (or more, added slowly to create batter consistency)
- Salt to taste
Recipe:
- Boil potatoes for 15 mins.
- Mash them in a bowl with all the potato spices above, set aside.
- Peel the hard-boiled eggs.
- Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
- Dip the ball into the batter so it's evenly coated.
- Place the ball into the hot oil & fry for about 1 minute (or until golden).
- Place on a paper towel to drain off any excess oil.
Serve with some homemade mango chutney or sauce of your choice!
'Tis the season to be chubby! So let's embrace it and eat more cookies. YEA!! :D
I have a huge love for anything peppermint flavored, and these cookies hit the spot! Every bite has tiny crunches of candy canes, yet you still have the fluffy goodness of a warm, fresh-baked cookie. The best part? This recipe is fast and easy! Enjoy
Ingredients:
- 1 cup all purpose flour
- 1 stick butter
- 1/2 cup white sugar
- 1 teaspoon salt
- 1 egg
- 1 teaspoon peppermint extract
- 2 candy canes
Recipe:
- Soften the butter in a microwave for 30 seconds, then whisk it until fluffy.
- Add salt, egg, sugar and peppermint extract to the butter and whip together until well combined.
- Place the candy canes unwrapped into a ZipLoc bag, seal it. Using a rolling pin, pound the candy canes into small crumbs. Don't pound them to a powder, or they won't look like candy cane pieces in the cookies.
- Add the candy cane crumbs and the flour to the bowl and mix it in until all ingredients are combined. Cover with clear wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees.
- Take the cookie dough of the fridge and form small 1 inch rounds, placing each on an un-greased cookie sheet. Ensure the cookies are spaced out by at least 1.5 inches.
- Bake for about 8-10 minutes until the cookies are golden brown and cooked through.
- Cool on a wire rack for about 10 mins before serving. Enjoy!
A warm, flaky, savory turnover with a kick of Caribbean spice!
Serving: Makes 6 patties
Ingredients:
Filling:
- 1 pack ground chicken (or meat of your choice)
- 1 tablespoon smoked paprika
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1-2 sprays of PAM/other cooking spray
Crust:
- 1 cup all purpose flour
- 4 tablespoons cold butter, chopped into cubes
- 2 tablespoons cold water
- 2 teaspoons salt
- 1 egg yolk + a splash of water for egg wash
Recipe:
- Put all crust ingredients into a food processor and pulse until a dough forms.
- Take the dough out of the food processor and form it into a ball with your hands. Cover it with clear wrap and leave it in the refrigerator for about 15-20 mins.
- Heat a large frying pan to medium heat. Coat the bottom evenly with cooking spray.
- Add the ground chicken and seasonings, fry until the chicken is browned. Allow the chicken to cool for 10 mins.
- Take dough out of the refrigerator and break it into 6 palm-sized balls.
- Roll each ball out using a rolling pin, and fill with 2 tablespoons of the ground chicken mixture.
- Fold the top of the dough over the filling and seal with your fingers, pressing the top and bottom together. You can provide an additional seal using a fork pressed into the dough.
- Make your egg wash by beating the egg yolk and a splash of room temperature water together. Use a pastry brush to coat all of the patties with the egg wash.
- Bake on 350 for about 30 mins or until crust is golden brown.
- Enjoy!
