| |
- 400 GRAM SPINACH
- 3 TBSP FLOUR
- 3 TBSP BUTTER
- 4 EGGS, separated
- 1 CUP MILK
- PINCH OF NUTMEG
- 2 CLOVES GARLIC, mashed
|
|
- 250 GRAM CHICKPEAS,
canned or cooked
- 1 ONION, chopped
- 250 GRAM MUSHROOMS,
chopped finely
- 2 CLOVES GARLIC, chopped
- 1 TSP CORIANDER POWDER
- 1 TSP CUMIN POWDER
- 50 GRAM HAZELNUTS, chopped
- 1 TSP SAMBAL
- 2 TBSP BREAD CRUMBS
- 2 TBSP FLOUR
|
Stir fry the spinach with the garlic until it has
shrunk and chop it finely. Melt the butter and add the flour, simmer
for 3 minutes while stirring. Add the milk and the nutmeg and pepper
and salt to taste. Bring this slowly to the boil, whilst stirring.
Switch off the heat. Stir in the egg yolks and the spinach. Beat the
agg whites until stiff and carefully stir them into the spinach mix.
Put the mixture into soufflé molds and bake the
soufflés 20-30 minutes at 200 degrees
Celsius.
Inspired by the book "Karibu, welcome to the
cooking of Kenya" by Ann Gardner.
|
Stir fry the onions and
garlic 3 minutes. Add the mushrooms and stir fry a few minutes more
on high heat. Puree the chickpeas, add this to the mushroom mixture,
as well as the coriander, cumin, hazelnuts, sambal and bread crumbs.
Refrigerate the mixture for half an hour and shape it into burgers;
dust them with flour. Fry the burgers 3 minutes per side in olive
oil.
|
