Zucchini-Cornmeal Cakes

These cake patties are originally served with Mint Chutney and Yoghurt, but I have taken the easier route of serving them with Thai Chilli Sauce instead.

The only spice used is a small amount of ground cumin (1/4 tsp) , but I have added more of it. Grated zucchini are mixed with some salt, then let sit for 10 minutes. Squeezed out the juice as much as possible, and there will be a lot of juice. Then mix the squeezed zucchini with the rest of the ingredients as per the recipe instruction. Make 2 tablespoons size balls, place in hot oil, flatten with the back of the ladle and fry until brown on both sides. Drain on absorbent paper towel.

I serve the Zucchini-Cornmeal Cakes with Thai Chilli Sauce and some fresh cilantro. The cornmeal adds an interesting texture. Nice cakes.

Zucchini-Cornmeal Cakes
(Dinner : Changing The Game, by Melissa Clark)
2 medium zucchini, grated (about 3 cups)
1 teaspoon kosher salt, plus more as needed
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cumin
2 large eggs
3 tablespoons unsalted butter, melted
3 large scallions (white and green part), minced
1 small garlic clove, grated on a microplane or minced
extra-virgin olive oil, for frying

1. In a large colander, toss the grated zucchini with 1/2 teaspoon of the salt. Let it sit in the sink (or in a bowl) for 10 minutes to drain.
2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, cumin, and remaining 1/2 teaspoon salt; mix to combine.
3. In a separate bowl, whisk the eggs with the melted butter. Then add the egg mixture to the cornmeal mixture, whisking to make a thick batter. Squeeze as much of the remaining moisture out of the salted zucchini as possible, and then add the zucchini, scallions, and garlic to the batter; fold everything together gently.
4. In a large skillet over medium heat, add just enough olive oil to coat the bottom of the skillet. When the oil is hot, drop as many 2-tablespoons-sized balls of the zucchini batter into the skillet as you can to form a single layer, without the balls touching. Flatten each one with the back of a metal spoon. Fry until they are deep golden brown, 3 to 4 minutes per side. Transfer the zucchini cakes to a paper-towel-lined plate to drain, sprinkling them with salt to taste while they're still hot. Repeat with remaining batter.

I'm linking this post with Cookbook Countdown #32 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray
Theme for August 2018 : Cooking With Spice!

Spicy Thai Fried Rice With Sausage and Greens

Even though this is called Spicy Thai Fried Rice, it is not at all spicy. But it is delicious and makes a satisfying lunch for a hungry tummy.

The recipe uses chorizo sausages, but I've substitute with some Chinese sausages instead. And because the Chinese sausages are not spicy, I've added a tablespoon of chilli flakes. The greens that I've used are baby spinach and napa cabbage. Instead of using the eggs to add to the rice stir-fry, I have fried the eggs separately to serve with the rice on top, with a dash of soy sauce. There's a half cup of black raisins in there, and I love it. It reminds me of some pilaf rice I ate before. This plate of fried rice makes such a delicious lunch, especially topped with the fried egg. 

Spicy Thai Fried Rice with Sausage and Greens

(Dinner Changing The Game, by Melissa Clark)

3 tablespoons peanut oil or grapeseed oil

1 small onion, diced

2 scallions (white and green parts), sliced, plus more for serving

3 garlic cloves, diced

1 cup diced cured chorizo or spicy salami (6 ounces)

1 jalapeno, seeded and sliced

1/2 cup black raisins

2 cups cooked white or brown rice

6 cups chopped mixed greens, such as mizuna, baby spinach, or baby greens

1 cup chopped napa cabbage

1/4 cup soy sauce

1 tablespoon Asian fish sauce

3 large eggs, lightly beaten

Juice of 1/2 lime, plus lime wedges for garnish

Kosher salt to taste

1. Heat a heavy 12-inch skillet or wok over high heat until it is very hot. Pour in the oil and swirl it around the pan (it will probably smoke, and that's okay).
2. Add the onions, scallions, and garlic, give them a quick stir, and cook until they have softened, 1 to 2 minutes. Add the chorizo and jalapeno; saute until they start to caramelize, 2 to 3 minutes. Add the raisins and the rice, mix well, and spread the mixture out to cover as much of the surface area of the pan as possible; press down on it with a spatula. Cook without moving the mixture until the rice gets a chance to dry out and take on a little colour, 1 to 3 minutes, then stir it around a little and toss until it is golden in spots.
3. Add the greens and cabbage, and toss until they are beginning to wilt, 5 minutes. Sprinkle in the soy sauce and fish sauce, coating the contents of the pan. Then push the contents away from the centre of the pan and pour the eggs into the centre. Cook until the eggs are custardly, 1 to 2 minutes. Then mix everything in the pan, breaking up the eggs. Add the lime juice and season with salt to taste. Serve garnished with sliced scallions and with lime wedges alongside.

I'm linking this post with Cookbook Countdown #28 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray