Rose's Family Favourites A Delightful Mix of Kosher, Asian, Continental, and Jewish Recipes with Cookbook Author Rose Benjamin

Vegetarians & Meat-Lovers: Split Table Recipes

Episode 26: Rose's Family Favourites: A Delightful Mix of Kosher, Asian, Continental, and Jewish Recipes with Cookbook Author Rose Benjamin. Rose and I chatted about how her cookbook is a conglomeration of many family recipes. Making her recipes celebrates her family's traditions and creating this cookbook during the pandemic helped her create a family legacy that not only her family can enjoy, but everyone else in the world too! She loves to personally communicate digitally with her buyers and facilitate a conversation and/or relationship with the buyer to answer questions and help them with any struggles they may have with the recipes. She created a recipe book that reflects her family's food memories. The foods we make, and the recipes we turn to again and again, carry wonderful and cherished memories with them each time we make and enjoy them, both old and new memories. Family traditions with food are meaningful expressions of love, camaraderie, and fellowship with our family members and friends. Enjoy her cookbook that was made with love, crafted with time, energy, and trusted recipes from her heritage.
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Enjoy this recipe Rose is sharing with my audience!
Aluchap (Fried Potato Cutlets)
Ingredients: Filling
500 gm sea bass or halibut, finely minced
3 cloves garlic, finely chopped
1 large onion, finely chopped
100 gm coriander, finely chopped
1/2 tsp garlic powder
1 tsp vegetable stock powder
1 tsp tumeric powder
1/2 tsp six-spice garam masala
1/2 tsp salt
1/2 tsp pepper
3 tbsp olive oil
Cutlets:
10 large Dutch potatoes
Coating & frying;
2 eggs, lightly beaten
2 cups breadcrumbs
2 cups olive oil
Method:
1: Fish filling: Heat the oil in a pot. Cook onions & garlic until they become translucent and garlic has softened, and both turn slightly golden brown.
2. Add the minced fish and fry, breaking up lumps. Add coriander, vegetable stock power, garlic powder, six spice, tumeric powder, salt, and pepper.
3. Stir fry on medium heat.
4. Boil potatoes. Cool. Peel. Mash.
5. Shape Aluchap: roll about 1.5 tbsp of mash into a ball, then flatten between your palms. Rounds should be 8-9 cm. Press a large hollow in center. Fill with 1 tbsp of filling.
6. Form a patty or cutlet by gently pressing and shaping the rest of the mash around the fish. Shape into round cutlets (6 cm diameter). Thickness should be 3 cm.
7. Prepare Aluchap for frying. Add breadcrumbs to a shallow bowl. Whisk eggs in a separate bowl. Dip them into eggs, then roll in breadcrumbs to cover.
8. Heat oil in a medium pot. Fry in batches when the oil starts to sizzle. Fry until golden brown on both sides. Place them on a paper towel.

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