Cauliflower spinach slice
I have a great liking for baked vegetable slices. I love the whole idea of assembling all the ingredients , transferring them into a loaf tin and then just putting them into the oven to bake and lo- behold we have a healthy all time snack as well as an accompanimet to the main course, which can be refrigerated and then reheated in the microwave or toasted on a griddle whenever one feels like munching some.
Here is another vegetable slice which again can be altered to your own personal liking. Here is how I like it best.
Ingredients:
1. 400 grams or four heaped cups of grated cauliflower ( you could use the food processor here)
2. 100 grams of spinach chopped coarsely
3. 5 - 6 tablespoons of refined oil ( I have liberally used olive oil here)
4. One teaspoon cumin seeds
5. 50 grams toasted and powdered peanuts
6. Half a teaspoon each of garam masala and dry ginger powder
7. 2 teaspoons of black pepper powder
8. Salt to taste or like I put one and a half teaspoonful
9. Four tablespoons of spicy tomato ketchup
10. 100 grams quick cooking oats ( I have used quaker)
11. Two eggs
12. One teaspoon sesame seeds
Method:
1. Stir fry the minced cauliflower in two tablespoons of oil for about five minutes on medium flame.
2. Transfer into a mixing bowl and in the same pan put two to four tablespoons of oil and add the cumin seeds.
3. The moment the cumin seeds change colour add the chopped spinach and stir fry on medium flame for just about five minutes.
4. Transfer the spinach into the same mixing bowl.
5. Add the rest of the ingredients except that out of the two eggs , keep aside the egg yolk of one of the eggs to use as an egg wash over the loaf.
6. Gently mix all the ingredients and pat the mixture into a 8 inch loaf tin.
7. Brush the egg yolk over the loaf and sprinkle the sesame seeds.
8. Cover with an aluminium foil and place in a preheated oven at 180° for fifty minutes and another ten minutes without the foil.
9. Cool and slice.
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