I’m so glad it’s Friday at last as this week has been a bit testing, to be honest. Duncan had his sinus operation on Wednesday and he has been so unfazed by it – he spent a lot of time in hospitals in his 20s, so he is very au fait with them, whereas me, not so much. I get worried and scared so I was probably stressing for both of us. Luckily, the op went really well and the patient is recovering with an occasional cuddle from the healing cat.
Even though it’s summer here, a proper summer for once, I have been waking up with a sore throat for the past two days. My eyes sting and my energy levels are low, so I think I might be coming down with something. Probably the same bug that one of Duncan’s co-workers brought to work because his company has a Draconian sick leave policy. Duncan went down with it last weekend and now, it’s my turn. Thanks a bunch! We were supposed to go to Wales this weekend to see friends we have not seen in years, but the jury is still out us to whether we will make it given the current state of affairs… Okay, rather than moaning and feeling sorry for myself, let me tell you a bit about today’s recipe, as I’m rather excited about it and I hope you’ll love it! Because for some reason when things come easy to me, I feel like it’s cheating (any psychologists out there know what the hell is wrong with me?!), I’ve decided to double the amount of work and do two different varieties of these puppies and cook each in two different ways too. Yup, and that’s on a day when I am not feeling my best either… At least you get to benefit from my disordered thinking 😛 . So the first batch I made was with cooked chickpeas and the second with smoked tofu. We’ve enjoyed them both immensely so choose whichever one appeals to you more. These neatballs (aka vegan meatballs if you aren’t down with the kids 😉 ) are flavoured with lemongrass, chilli and coriander as I’m hankering for some South East Asian travelling! They are by no means authentic (just a figment of my food-obsessed brain), but they taste good, so who cares! They go rather well with a bowl of rice noodles or rice, a simple salad (I used carrot, cucumber, radishes, spring onions and herbs for mine), lashings of sweet chilli sauce, a squeeze of lime and a dash of soy sauce or tamari.
FRYING
