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The reason I ended up writing ‘Early Vegetarian Recipes’ was because of a lady called Florence George, a cookery teacher and writer from the early 20th century. She just happened to have a been a teacher at my old school (slightly before I attended. Obviously), who wrote a book called ‘Vegetarian Cookery’ in 1908. It was while looking for her book in the British Library that I discovered the other wonderful vegetarian writers of the time.
I’ve now discovered a book, published by the school (King Edward VI High School), which looks at the life of Florence George and the history of cookery teaching in schools. It’s a fascinating story as Florence was one of the first teachers to attend the National Training School of Cookery in London.
A large portion of the book is devoted to recipes, including a section of vegetarian recipes. They are mostly simple recipes as you would expect from a school collection, but there’s plenty here for adults looking for something quick and easy. These tasty chick pea croquettes fall into that category.
Chick Pea Croquettes
1 1/2 lb cooked chick peas
2 cloves garlic
2 tblspns chopped parsley
1 medium potato, cooked
1 tblspn soy sauce (use tamari for wheat free recipe)
squeeze lemon juice
flour for coating (use gluten free)
vegetable oil for frying
Mash the chick peas with the garlic and potato. Add parsley, soy sauce, lemon juice and seasoning and mix well.
Roll the mixture into croquette of fritter shapes, then into the flour. Cool in the fridge for 1 hour if possible. Fry the croquettes or brush with oil before cooking under the grill.