Just fry it
Jun. 26th, 2011 08:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lightcastleSometimes, one is inspired to make a dish that is a bit on the fancy side. The kind that involves blanches carrots, ginger, peeled tomato, red bell pepper, cucumbers, Tabasco sauce, cumin, and celery. After pureeing all these ingredients and pressing them through a strainer to make the base of your amuse-bouche, you are left with this vegetable pulp.
It seems a waste, but the recipe calls for only the pressed juice. You could just throw it away.
Or, you could take it the next day, chill it, roll it into balls and combine with a beaten egg, some flour, and breadcrumbs to bind it and then fry it in a pan.
I recommend the latter approach.
It seems a waste, but the recipe calls for only the pressed juice. You could just throw it away.
Or, you could take it the next day, chill it, roll it into balls and combine with a beaten egg, some flour, and breadcrumbs to bind it and then fry it in a pan.
I recommend the latter approach.
