Pattzukis and basil argan oil zucchini

A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

Boiled azuki beans are the base.

I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

Served them topped with cumin, with grated cabbage as a side, and a dressing :

Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

Then added argan oil.

Simple 10 minute falafels

I was in a falafel mood…

… and I had the appetite to devour several falafel sands.

1 minute :soak chick peas over-night,
3 minutes :mash them with some water, add flavoring, make balls,
6 minutes : pan-fry.
I flavored with nutmeg, salt, pepper, negi leeks.

I soak lots of chickpeas when I buy a back. I boil half and I freeze several bags of either cooked CPs and raw-soaked CPs ready to be used for falafels.

A batch of hot falafels…

Graham flour flat breads.

Ribboned zucchini.

Sprinkled with ground coriander seeds.