Wheat free Archives

Biryani recipes

Chicken thigh biryani

1½ hours

Chicken recipes

Apricot harissa roast chicken

1 hour 15 minutes

Beans recipes

Creamy baked white beans

30 minutes

Salad recipes

Melon and cured ham salad

Beetroot recipes

Braaied beetroot

1½ hours

Berry recipes

Creamy barley vanilla porridge with roast strawberries and evaporated milk

25 - 30 minutes

South African

Tripe stew

3 hours

Chops recipes

Grilled Kassler chops

10 minutes

Beef recipes

Braised shortrib rashers

1½ hours

Chicken recipes

Avgolemono (egg-and-lemon soup)

25 minutes

Fish recipes

White tuna fish cakes

40 minutes

Canned food

Vegan “fish”cakes

20 minutes

Vegan “fish”cakes

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus 15 minutes’ standing time

Cooking Time 20 minutes

Ingredients

2 cloves garlic, crushed
50 g red onion, chopped
50 g oats
30 g walnuts, lightly toasted
1 T red wine vinegar
1 T soya sauce
1 x 400 g butter beans, can, drained and rinsed
Woolworths Loma Linda Tuno, drained
sea salt and freshly ground black pepper, to taste
40 g chickpea flour
½ cup oil
rocket, to garnish

Method

1. Process the garlic and onion in a food processor until fine. Add the oats, walnuts, vinegar and soya sauce. Process until the texture of breadcrumbs.

2. Add the beans and process until almost smooth. Turn the thick paste into a bowl, then stir in the Tuno. Season and allow to stand for 15 minutes.

3. Coat large spoonfuls in the chickpea flour, flattening to form cakes. Fry on both sides in shallow medium-hot oil until brown, firm and heated through – a few minutes a side. Garnish with rocket.

Cook's note: Woolies’ plant-based seafood alternative, available in cans, works well in these cakes.

Find more fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Chicken thigh biryani

Apricot harissa roast chicken

Creamy baked white beans

Melon and cured ham salad

Braaied beetroot

Creamy barley vanilla porridge with roast strawberries and evaporated milk

Tripe stew

Grilled Kassler chops

Braised shortrib rashers

Avgolemono (egg-and-lemon soup)

White tuna fish cakes

Vegan “fish”cakes

Vegan “fish”cakes

Ingredients

Method