Yummm...

Healthy, liver-friendly lunch anyone? HCCSA peer educators have been honing our culinary skills cooking and sharing "love your liver" lunches. We have been trying out interesting recipes, eating and reviewing the results!

Mark has organised lunches at SAVIVE Norwood and evening meals at the Vietnamese Community, while Anya and Eve did lunches at the Community Food Centre in Kilburn.

Scroll to bottom of page for interesting food links.

Some of our favourite dishes include:

Lentil patties

Eve made lentil patties for our first LYL lunch. We found a similar recipe which is easy to follow.

Ingredients

1 cup red lentils

1 tablespoon olive oil

2 medium red onions, finely sliced

2 tablespoons water

3 medium zucchini grated, squeeze to remove excess water

1 cup fresh wholemeal breadcrumbs

1/2 cup wholemeal flour

2 eggs, lightly beaten

1 teaspoon ground cumin

1 teaspoon ground coriander

1 small fresh chilli (optional)

1 stalk spring onion

Salt

 

Preparation

Cook lentils in a large pot of boiling water for 10-12 minutes or until tender. Drain.

Heat half of the oil in a large frypan over medium heat. Add onions and cook until brown and soft. Add water and salt to taste. Stir to combine. Cook for 2 minutes. Cool.

Chop chilli (optionsl) and green part of spring onion.

Place lentils, cooked onion, zucchini, breadcrumbs, flour, eggs, chilli, spring onion and spices in a large bowl. Mix well and shape into patties.

Heat remaining oil in a non-stick frypan over medium heat. Cook patties for 5 minutes on each side.

 

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Falafel cooked by Mark  (courtesy of SBS and Zawaj.com)

Ingredients

1 cup dried split fava beans (broad beans), soaked overnight

1 cup dried chickpeas, soaked overnight

1 small onion, finely chopped

1/3 cup flat-leaf parsley, minced

1/2 bunch fresh coriander

Pinch of crushed red pepper (paprika)

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon baking powder

1 tsp Lebanese seven spice powder: cloves, cumin, cinnamon, all spice (pimento), black pepper, white pepper, nutmeg

3 tablespoons water

Pure olive oil for frying

 

Preparation

Drain and rinse the favas and chickpeas and put them in a food processor.

Add the onion, parsley, coriander, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste.

Add the water and process until the mixture is gritty but fine and brilliant green.

Scrape the paste into a bowl.

In a medium saucepan, heat 5 cm of oil to 350 degrees.

Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about two minutes.

Drain on paper towels set over a wire rack and serve hot, with tahina mixed with yoghurt and a little paprika.

For a review of the falafel lunch see Issue 46 of the Hepatitis C Community News.

View SBS video on falafel preparation.

Both the lentil patty and falafel can be served with seasonal fresh herbs, garlic sauce or basil pesto. Click here for basil pesto recipe.

Love Your Liver food tips and recipes.