Vietnamese Green Papaya Salad

Ingredients

• 1 green paw paw, julienne
  
• 1/2 cup snow peas, cut into strips
• 1 carrot, grated
  
• 1/2 daikon radish, grated
• 1 cup roasted peanuts, roughly chopped
  
• 1/4 cup coriander leaves chopped
  
• 1/4 - 1/2 cup Vietnamese mint (common mint can be substituted)
• 1/4 cup rice vinegar
• 3 tbsp sweet chilli sauce
• 2 tbsp brown sugar
• 1 clove crushed garlic
  
• 1 tbsp peanut oil (or sesame oil)
• juice of 2 limes (lemons can be substituted)

Method

1. Place the last six ingredients into a jar and shake well to make the sauce.
2. Place the remaining ingredients in a large bowl, pour sauce and mix well.
3. Refrigerate for 30 minutes before serving.
   

ENJOY!!

Deep Fried Taro Cakes

· 200g taro
· 1 white sweet potato
· 1 potato
· 1 handful coriander (chopped)
· 4 spring onions (chopped)
· ¼ teaspoon salt
· ¼ teaspoon freshly ground pepper
· Plan flour for dusting
· Vegetable oil for deep frying


1. Bring water to the boil in the bottom of the steamer. Meanwhile peel the taro, sweet potato and potato and cut them into chunks of the same size.

2. Place the vegetables on the steaming tray and cook for 10-15 minutes or until the knife can be easily poked through the flesh.

3. Place the cooked vegetables in a food processor and combine the coriander, spring onion, salt and pepper.

4. Using damp fingers, form the mixture into thick croquettes about 7cm long. The mixture should make approx 24 cakes.

5. Lightly dust in flour and deep fry for approx 4-5mins or until golden.

Gayatri
Australian School of Meditation and Yoga