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Serves 2 - (4 as appetizer )
- ½ stick (4 tablespoons) butter
- ¼ cup finely chopped onion
- 8 cloves garlic, finely chopped
- 4 tablespoons finely chopped cilantro or flat leaf parsley
- ½ cup water
- 1 packet Goya saffron seasoning powder
Serves 4 to 6
This Arab influenced dish is one that may just convert a non-pea eater to a pea lover. It can also be made with baby fava beans, chick peas or even edamame. Using frozen tender peas makes this dish a snap to make in short order.
Makes about 3 dozen
This recipe comes from my friend Dilia. I have cut the recipe in half. The number of fritters depends on the size you make them but don't make them too small Dilia instructs or they will not expand as much.
- One small (4 ounce) can chickpeas, drained
- One small (4 counce) can oil packed tuna fish, drained
- 1 small red onion, coarsely chopped
- Chopped hard boiled egg (opt)
- Red wine or apple cider vinegar to taste
- 1 Tablespoon finely chopped parsley or cilantro
- Sea Salt and pepper to taste
Since there is a lot of utilizing what is on hand, it could be said that with the exception of a number of soups, a Portuguese cook might never serve the same soup twice.
I have adapted this recipe from my friend Helder, of Madeira adding grated semi-soft cheese to taste over the top before baking.
Makes 4-5 or several small ones
Please read the directions before starting.
Swordfish can be substituted for this dish or other firm fish.