Last weekend we had one of our friends over for dinner since they were leaving for Hawaii and wanted some advice from us as to the places to see during their stay there. Since my wife, Cheryle, is from Hawaii and I have lived there for 5 years, we gave them a long list of both tourist and non-tourist type of things to see and do. We gave them suggestions of the various beaches and eateries where the locals go to in Oahu and some of our favorite places to eat and visit. There are a lot of things to see and do in Hawaii – snorkeling, wind surfing, hiking etc. And of course, the food there is amazing. There is bakery called Leonard’s bakery that sell malasadas. Malasadas are Portuguese confections that are deep-fried and coated with granuated sugar. If you ever visit Honolulu, do not forget to go there as they are delicious. Get the traditional malasadas and not the ones with various fillings. Some of my favorite Chinese and Vietnamese restaurants are in Hawaii. The Chinese food in Hawaii is a little different from the mainland because it has local Hawaiian flavor that adds to the tastiness factor with a heaping Aloha factor! We were so used to the Chinese cuisine of Hawaii that when we moved to the mainland, we had to readjust to a different taste. Another of my favorite restaurants is Roy Yamaguchi’s Roys restaurant. It is a fusion of European techniques and Asian cuisine using fresh local produce. I love restaurants when they use local organic ingredients without any of the additives that the big corporations add in their food. Nothing like eating wholesome, organic and nutritious food.
This past weekend I was cooking up a storm in the kitchen. Not sure what got into me but I experimented with almost 6-7 recipes between Saturday and Sunday. Usually Sunday is when I try out various recipes but I have decided to start doing that on Saturday as I am much more relaxed. When I am relaxed is when all the creative juices start flowing. I tried various dishes – traditional Indian ice-cream called Kulfi, Chai infused Creme Brulee, spicy Spinach patties with tart Mango Chutney, Gluten-free Rice and Garfava flour patties, traditional Indian milk dessert called Basundi and other dishes. I need to improve on the Kulfi and Chai Creme Brulee, so I am going to try again this weekend and post the recipe. The spicy Spinach patties with the chutney and the rice and garfava flour patties came out tasting excellent.
Since my daughter cannot eat gluten, I came up with the rice and garfava flour patties on a whim to try out something new and she loved it. Nothing like seeing my daughter eat food that I cook and take a second helping. She loved eating the patties with ketchup. She said it is a little spicy but she kept drinking water and eating it. That was really cute. Usually, I add finely chopped chilli in the various recipes that I make and my daughter and wife eat the food that I cook since I use serrano chillis. But since my wife shopped this weekend without me, I think she must have picked Thai chillis instead of Serrano chillis. Thai chillis are way hotter than serrano chillis and and serrano chillis are hotter than jalapeno. Anyway, that turned out better for me since I like my food spicy. The spinach patties came out tasting spicy hot but the tart and sweet mango chutney tempered it a bit. But it was awesome tasting but unfortunately my wife could not eat as many as she would have liked since it was too spicy for her. Anyway, I will post the recipe next week for that and you will love it.
Rice and Garfava Flour Patties
Serve with any of the mint cilantro or tamarind or mango chutney or ketchup or as a burger sandwich topped with your favorite ingredients. Serve while they are freshly cooked.
4 medium potatoes, boiled, peeled and mashed
1/2 cup onion, finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 serrrano green chilli
1/2 cup cilantro, chopped
1/2 teaspoon salt
1/2 cup rice flour, brown or white
1/4 cup besan (chickpea flour) OR
Gluten-free garbanzo fava flour (also known as garfava flour)
1 teaspoon of oil
NOTE 1: I used garfava flour. It is a combination of garbanzo and fava bean flour. Besan (chick pea flour) should be okay too.
NOTE 2: Make sure to add the Indian coriander powder. You can find that in any of the Indian stores or by clicking the link above
In a bowl, mix all the ingredients with your hands till it forms into a pliable dough. If it is on the dryer side, add a little water to the mixture. Let the mixture sit for 15-20 minutes.
Make 2-inch round balls and then flatten them into patties.
Heat 1 tablespoon of oil on medium-heat in a non-stick pan. Once heated through, add a few patties at a time and let them brown on each side, approximately 4 minutes on each side.
Makes approximately 12 patties