No Name

Starters and snacks Vegetables

Yes, it really is called No Name.  I believe it was originally just an at-home concoction to use up leftovers, and when it found its way onto the menus of beachside bars and restaurants, it was listed as No Name.

These little vegetable fritters may have started life as leftovers, but they are very tasty in a bubble-and-squeak or pakora sort of way. Great as snacks or starters.

I’ve never come across a recipe for No Name, but having a craving this evening, I thought I’d try to make some.  This is a bit of an experiment and while I’m fairly pleased with the outcome, I really would love to know what you think  – from No Name authorities and first-timers alike!

Any leftover cooked vegetable should work well, but never having leftovers, I’m making it (up) from scratch …

To make around 15 small fritters

1/4 cabbage

1 carrot

1 mushroom

2 spring onions

1 clove of garlic

1 green chilli

small handful of coriander

juice of 1/2 lime

1 tsp fish sauce

2 tsp soy sauce

1 tsp baking powder

2 tbsp cornflour

2.5 tbsp plain flour

coriander leaves to garnish, and chilli sauce to serve

IMG_1901

Put a pan of water on to boil, and chop the cabbage, carrot and mushroom into small pieces.

IMG_1902

Chop the spring onions, garlic, chilli and coriander and put into a mixing bowl.

IMG_1904

Boil the cabbage, carrot and mushroom for five minutes, drain and leave to cool.

Add all the other ingredients to the mixing bowl.  With hindsight it might have been more elegant to have sifted the flours and baking powder together first – but I didn’t do this and it worked out ok.

Add the cooled cooked vegetables and mix well.

IMG_1911

Heat a wok or frying pan and add quite a lot of oil to – almost – deep fry.

When very hot, add spoonfuls of the mixture straight into the pan to form separate patties and cook for 2-3 minutes on each side until golden brown and crisp (turning really carefully as all that oil will spit as I now know to my cost).

IMG_1921

IMG_1925

Drain and blot well on kitchen paper and then eat still very hot, with some sweet or spicy chilli sauce.

IMG_1930

Oh, and a side order of sand underfoot … beautiful dark sea all around … a big big sky … the squid fishing boats’ lights bright on the horizon … and a cold beer Chang would be great.

No Name, your name is Nostalgia.

Leave a Reply

Your email address will not be published. Required fields are marked *