Browsing Tag

lunch

Wok on Inn, The Rocks

Reviews January 6, 2014

I was recently invited along to Wok On Inn at the Rocks to sample some of their dishes.

Funnily enough I actually spent several months working at a friend’s company a few minutes’ walk away, so it was a good opportunity to visit one of my old haunts.

Please note that I was served ‘half size’ dishes, so expect a larger size for yourself when you visit. Given this in mind I would expect that double sizes of the dishes I sampled would be quite massive and filling!

7 Comments

Sweet Potato Tuna Patties

Recipes July 25, 2013

This is one of those great, budget-friendly recipes that’s easy to throw together from cheap ingredients that I often have in the fridge/pantry. You could also try throwing in extra herbs or veggies you have on-hand to mix things up a little – peas, corn, grated zucchini, a finely diced onion.  Whatever you have on hand, the most basic version of this recipe is guaranteed to satisfy.

These patties go great with homemade roasted tomato sauce, sweet chilli or even a garlicky cucumber-yoghurt sauce. I usually serve them with a side salad or a side of steamed or roasted veggies.

These are pretty much pretty impossible to stuff up. Microwave the sweet potato, mash, add tuna, eggs and seasoning. Shape into patties and bake until set and you’re all done!


Only three main ingredients – sweet potato, tuna and eggs.


Cubed sweet potato.


Microwave until fork tender, drain and set aside to cool.


Mash sweet potato, add tuna. Beat eggs and add 1/4 teaspoon salt.


Shape into patties and bake.

Sweet Potato Tuna Patties

Author: CookingCrusade.com
Makes: 12 patties.
Time to prepare: 1 hour

Sweet Potato Tuna Patties

  • 1 medium sweet potato, peeled and cubed (or 4 cups cubed sweet potato)
  • 425 gram can of tuna in brine, drained
  • 3 eggs
  • 1/4 teaspoon salt 

Steps

  1. Preheat oven to 170 degrees C and line a baking tray with baking paper.
  2. Place the cubed sweet potato in a large mixing bowl and cover with boiling (or hot from the tap) water.
  3. Microwave for 10-15 minutes on high, or until fork tender enough to mash.
  4. Remove from the microwave, drain and allow to cool. Mash with a potato masher/fork and add tuna. Mix well.
  5. Crack three eggs into a jug and season with the salt and pepper.
  6. Pour egg mixture into sweet potato and tuna mixture and stir well with a wooden spoon until thoroughly mixed.
  7. Using wet hands, shape sweet potato mixture into patties (use about enough mixture to fit in the palm of your hand per patty to make 12, or you could make smaller ones if you prefer, just bake them for a bit less.)
  8. Bake patties in the oven for about 20-25 minutes or until well browned and completely cooked through.

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19 Comments
chickencashewsalad

Asian-style Chicken Salad

Uncategorized April 12, 2010

I got the inspiration for this one from Anh’s food blog, specifically her recipe for roast hoisin chicken and I came up with this chicken cashew nut salad.

Ingredients
500g chicken thigh
1/4 cup hoisin sauce
2 tablespoons brown sugar
1 teaspoon grated ginger
2 cloves garlic, minced 
1 tablespoon soy sauce 

Combine all ingredients in a shallow bowl and allow to marinate for 1 hour or overnight. Preheat oven to 180’c and place chicken on a lined baking tray. Bake for 20-25 minutes, or until golden and cooked through. 

Remove chicken from the oven, rest, cut into strips and add to salad.

Salad to serve – 
120g mixed salad leaves
1 cucumber, roughly chopped 
Dressing (1 teaspoon honey / 1 tablespoon balsamic vinegar / 2 tablespoons olive oil – mix and pour over salad)
Toasted cashew nuts to sprinkle
Combine all ingredients (except cashews) and toss well to coat. Sprinkle with cashews. 

Christine

3 Comments