Mrs Rose from Kidderminster, Worcestershire, has shared with us her recipe for 'Chilada'. This versatile dish can either be used to make Cottage Pie, or served with veg and starchy carbohydrates. For a tasty twist, form into 24 cakes, dip in beaten egg and breadcrumbs, and shallow-fry for a few minutes each side.Chilada Serves 6–8, Can be vegan* Ingredients 1lb/450g green/brown lentils, cooked 2 carrots, finely chopped 2 onions, finely chopped 1 green pepper, finely chopped 1/3oz/1g butter or *vegan margarine 1 level tsp cayenne pepper 1 level tsp mixed herbs (dried or fresh) ½ level tsp ground mace or nutmeg 4 tbsp tomato purée Garlic and salt and pepper, to taste Instructions
Categories:
Recipes