Greek Potato Cakes

Greek Potato Cakes
Greek Potato Cakes

2 lbs potatoes, unpeeled

6 cups boiling water

½ cup thinly sliced sun-dried tomatoes

3 scallions, sliced

1 small red onion, finely diced

1 tsp ground cumin

1 tsp salt

½ cup cilantro, chopped

½ cup sesame seeds

2 tbsp oil


Cut potatoes in ½ inch cubes. Add to boiling water and simmer for 10 min. Drain.

Mash potatoes roughly.

Add sun-dried tomatoes and scallions to the potatoes and mix.

Add red onions, cumin, salt and cilantro.

Pour sesame seeds into a bowl. Roll potato mix into a ball (1/2 cup size) with your hands. Roll the balls into the sesame seeds. Press to flatten into patties.

Heat a non-stick frying pan with the oil. Fry patties for 3 min per side.

Source: Adventist Review, 25 March 2016


Mongolian Vegetables Over Rice

Mongolian Vegetables Over Rice
Mongolian Vegetables Over Rice


1 package (14 oz) extra firm tofu

4 tbsp low sodium soy sauce, divided

1 tbsp sesame oil

1 head Bok Choy (1 ½ lb)

2 tsp cornstarch

1 tbsp peanut oil

½ red and ½ orange bell peppers, cut into short thin strips

2 cloves of garlic, minced

4 green onions, cut into ½ in pieces

2 tsp sesame seeds, toasted

Cooked rice


Press tofu lightly between paper towels to drain excess water. Cut into ¾ in squares. Place in a shallow dish. Combine 2 tbsp soy sauce and the sesame oil in small bowl. Drizzle over tofu. Let stand while preparing the vegetables.

Cut stems from Bok Choy leaves. Slice stems into ½ in pieces. Cut leaves crosswise into ½ in slices.

In a small bowl, blend remaining 2 tbsp soy sauce into cornstarch until smooth.

Heat peanut oil in wok/large skillet over medium-high heat. Add Bok Choy stems, bell peppers and garlic. Stir-fry 5 min.

Add Bok Choy leaves and green onions. Stir-fry 2 min.

Stir cornstarch mixture and add to wok, along with marinated tofu. Stir-fry 30 sec or until sauce boils and thickens. Sprinkle with toasted sesame seeds*.

*To toast sesames seeds, spread seeds in small skillet. Shake skillet over medium-low heat for 3 min or until seeds begin to pop and turn golden. 

Source: Adventist Review, 8 April 2016

Lentil Rice Curry

Lentil Rice Curry
Lentil Rice Curry

2 tbsp olive oil

1 cup green onions, sliced

3 cloves of garlic, minced

2 tbsp fresh ginger, minced

2 tsp curry powder

½ tsp ground cumin

½ tsp ground turmeric

3 cups water

1 can stewed tomatoes, undrained

½ tsp salt

1 cup lentils, uncooked and rinsed

1 head cauliflower, broken into florets and cooked

1 tbsp lemon juice

Cooked Basmati rice


Heat oil in large saucepan over medium heat. Add onions, garlic, ginger, curry, cumin and turmeric. Cook and stir 5 min. add water, tomatoes and salt. Bring to a boil over high heat.

Add lentils to saucepan. Reduce heat to low. Cover and simmer 30 min. add cauliflower and lemon juice. Cover and simmer 10 min.

Serve hot over Basmati rice.

Source: Adventist Review, 15 April 2016