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Ingredientes
- For the cabbage and rice parcels
- 100g brown rice
- Pinch of salt
- 250mls water
- 15mls salt
- 1 medium cabbage, cut in half, leaves removed
- 85g plain feta, crumbled
- 1.255mls ground cumin
- For the tempura pilchards and beans
- 100g beans, trimmed
- 500mls canola oil
- 200mls water
- 1 egg
- 150g flour
- 2.5mls salt
- 2.5mls cayenne pepper
- 2.5mls ground cumin
- 1 400g tin pilchards in tomato sauce, drained
- For the tomato and onion relish
- 15mls olive oil
- 1 onion, cut in half and sliced
- 5mls ground cumin
- 1.25mls cayenne pepper
- 2 tomatoes, chopped
- salt and freshly ground black pepper to season
View Full Recipe at Lavendar and Lime
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