Tag Archives: seedsavers

Rambling vines & perfect pulses in the Seedsavers veggie patch

On air on Byron Bay’s community radio station, bayfm 99.9, on May 28, 2012

On a lovely sunny day in May I visited Jude and Michel Fanton, directors of the wonderful biodiversity foundation, Seedsavers. We had green tea perched on the very second hand cement blocks which edge their garden beds. The tea was a discovery during their recent travels, liasing with seed, permaculture, and other green groups around the world. Summer is too hot to garden around here they say. But right now is the perfect time. Walking around the veggie patch with Jude until the mosquitoes drove us away, I started to feel much better about my “failures”, all those plants that will just not thrive in our humid, and occasionally very hot climate. And about taking the easy way out in the garden. The people who taught lots of us about collecting, drying and saving seeds now even often let the plants sort it out on their own, and somehow manage to have an exciting, varied and mostly vegetarian diet from their not particularly large patch, even though they go away from Byron Bay so often. Jude calls it ‘using the soil as our seed bank’. I also love the expression ‘bandicooting’, which means foraging around the patch getting bits and pieces at various stages of maturation. The best idea of the day though was the solution to all those sad, mouldy zucchini plants that coastal gardeners normally need to bathe in asses milk and prayers to have any hope of picking a few sad little fruits. Just give up on them altogether and grow pumpkins, which are basically weed hardy around here. Pick the flowers, the shoots, and the half grown pumpkins, skin and all, to use as zucchini. I had to ask Jude to repeat that one. Yes half size pumpkins, so of course depending on the variety we are talking a whole lot of sizes, can be cooked as if they were zucchini. I will certainly be going into the belly lab and investigating that one.

Jude had many more ideas on growing and using vegetables that grow easily in our area. If you would like to follow us around the veggie patch, click on the audio links below.

Horseradish, gingers, leeks, shallots, mustard and more

Cambodian basil, chufa, sweet potato, thymes and more

Pumpkins, chokos and more

When the dark and the mosquitoes drove us away from the veggie patch, we went inside and Jude talked about two of her favourite perennials, pigeon peas and lima beans, which are some of the staples in her diet. They also make very attractive barriers around the vegetable garden. Lima beans are a vine, and pigeon peas a very attractive small tree. Jude grew her lima beans on an old metal bunk bed frame. Possibly and idea if you can’t get your large unwanted items to the tip? Of course make sure they aren’t made of something that will leach nasties into your soil.

Click on the audio links below to hear Jude Fanton talk about two of her favourite pulses.

Lima beans

My friend the pigeon pea

MUSIC – EUROVISION YEEI

If you like stuff that’s so bad it’s good you’ve got to love Eurovision – and some of it is actually just good. Not much admittedly. The second place getters this year had to feature on belly – they danced and sang and baked biscuits! And they were totally gorgeous Russian grannies.

In fifth place, a song that was just wild and beautiful, sung by a woman who had stepped straight out of a dark fairytale – and a pretty fab way to wear dreads. Go Albania.

I also love the costumes and wild cockroach dancing by the Moldovan entry. Check it out, may have to play it soon, but it’s all about the look really.

Also on belly this week:

Walk the earth, Bianca Meyer

And Dirtgirl, a belly fave, Good Morning and Dig It

Love and chocolate pigeon peas, sister Tess

tree cabbages and food forests

On air on Byron Bay community radio bayfm 99.9 on May 14, 2012

Today belly was all about bio-diversity, about getting down and dirty and protecting our food supplies, and sharing our knowledge. And enjoying the delicious fruits of our labours of course. Shortly Jude Fanton, director of Seedsavers, told us about food networks they recently visited in New Zealand, Europe and Malaysia. Portuguese cabbage forests and monkeys that help make our fruit more delicious, among other stories. Then Suveran Dewsnap, head gardener at Starseed, talked about his dream of edible food forests, eating weeds, and adapting to our environment. To finish the show, two more wonderful artists from the very tasty food themed exhibitions at the Ballina Community Gallery.

FRESH REPORT : persimmons finishing, strawberries starting, lots of mandarins, dragonfruit, passionfruit
mint & fresh young ginger -maybe time for healthy cold busting juices. Week 3 markets include Mullumbimby this Saturday, Uki and Nimbin on Sunday.

SEEDSAVERS ON TOUR

Jude Fanton is director with husband Michel of Seedsavers, founded in Byron Bay in 1986 to protect non-hybrid,traditional seeds and plant varieties, and to set up and assist non-profit seed networks and exchanges, here and abroad. These days they travel a lot, learning and teaching ways to protect biodiversity with like minded people all over the world. Their latest journey was to New Zealand, and last summer they travelled in Portugal, Spain, France and Malaysia. There are more than 700 videos of their travels, and lots of seedsaving advice, on the Seedsavers YouTube channel here.

Listen to the Seedsavers travels in Europe and Malaysia

listen to Jude Fanton’s New Zealand travels

CALDO VERDE RECIPE

Jude spoke about caldo verde, the Portuguese national soup, or even national dish. It means green soup, and is based on cabbage, preferably kale (or Portuguese tree cabbages). Even if you can’t get hold of any tree cabbages, kale is pretty easy to get now (at least if you are lucky enough to live around here). Just soften some chopped onion in olive oil, then add chopped garlic. Then potatoes and stock or water. If you like meat, traditionally some chorizo sausage goes in now, and some towards the end. Cook until the potatoes are almost ready and falling apart, whizz the soup smooth if you prefer, then add lots of finely shredded kale and more chorizo. The kale should still keep a bit of texture, not be really soft. You can also add herbs like mint and parsley towards the end of cooking.

FOOD FORESTS

Suveran Dewsnap is head gardener at Starseed Gardens , a non profit organisation with all sorts of interesting projects, on among others, bio-char, aquaculture, hemp, and his passion for many years now, food forests.

Listen to Suveran on belly

Starseed Gardens will have workshops on planting a food forest , in Byron Bay in June. This is what Suveran says about the importance of food forests.

“The beauty of food forests, in my view, is not just that they provide a variety of produce on an ongoing basis, when established, but, more importantly, as a permanent resource ( as opposed to annual cropping ). They are an ongoing propagation resource base that would be so vital in the event of a food supply crisis, with most tropical and subtropical perennial staples being easily reproduced by cuttings and tubers (sweet potato, cassava, Taro, Arrowroot and yam ) or abundant seed (as in the case of perennial legumes such as Lima beans ) Thus with some collaboration and a local knowledge base communities around the shire would be able to provide themselves with abundant food, relatively quickly. This, in my view, is the essence of food security. In the event of a natural disaster or disruption to the transport system there is probably no more than 2-3 days food on the supermarket shelves, and so, in an increasingly uncertain world, I now feel a sense of urgency to share the knowledge I have accumulated, and will be running a series of workshops around the country over the next 12 months, starting at Starseed gardens on the 1st-3rd of June. This workshop will cover various strategies for achieving a secure locally produced food supply including perennial food crops, the development of a food forest network across the shire, edible weeds, community collaboration, planting hardy plants for winter and preparing the ground for spring planting, followed by a comprehensive food forest planting workshop from August 31st to Sep 2nd which will include a range of seeds and cuttings to begin creating other food forests throughout the district.”

RECIPE – TARO WITH MISO AND TOFU, from Suvi

adapted from a recipe on www.justhungry.com

Suveran brought a bag of taro roots – some to plant, some to eat. Lucky subscriber Bridget, who won them, is attempting to goat-proof a spot for the taro patch. He suggests this recipe. You can buy taro easily in local shops and markets.

5 or 6 smallish peeled taro roots

1/2 block firm tofu, crumbled

1 cup Japanese dashi stock or water

2 tbs white miso paste

1 tbs soy sauce

1/2 tbs raw sugar

Cut the taro into chunks. Bring to a boil taro, dashi or water, tofu and sugar. Cook on medium heat until almost all liquid is gone, then add the soy sauce and the miso (thinned to liquid consistency with a little water). Simmer on low heat for a few minutes. Serve hot or cold.

BELLY BULLETIN

Coming up this Thursday 17th & all weekend, the Noosa International Food Festival, chefs from all over Australia, Hong Kong and Turin, lots of good music. On the June long weekend ABC Delicious magazine is organising a Byron Bay gourmet extravaganza, lots of visits to local producers and restaurants. ( See here) They both sound good if you have a fair bit of cash to spare.

On in Ballina right now and free :

From Wednesday 2 May – 27 May 2012 (from the Gallery website)

“Table Manners: a spectacular installation of handmade ceramic dinnerware by ceramic artists Suvira McDonald, Malcolm Greenwood and Sue Fraser; textile artist Kirsten Ingemar; Ikebana artist Di Morison and food stylist Monique Guterres-Harrison (Seaweed Cuisine). Curated by Suvira McDonald.

Short and Sweet: exquisite pastel drawings depicting kitchenware and high tea treats by Katka Adams.

Produce-d: watercolours of farmers market produce by Karena Wynn-Moylan. Each Saturday for one year the artist visited her local farmers market (the Bangalow Farmers Market) and photographed her basket of produce. These were then translated as beautiful watercolour paintings and published in a recipe book, with recipes from market stall holders.

Food for Thought: still life paintings and mixed media by Barbara Zarletti and Peter Mortimore. Their contrasting styles offer exquisite views of quiet arrangements of food and kitchenware.”

Last week on belly we talked about food and painting with the presenter of the Bayfm arts show, Karena Wynn-Moylan. I hope you have a chance to check out last week’s post here with karena’s beautiful paintings and lots of seasonal recipes from her artistst’s cookbook. Today I played interviews I recorded at the exhibition opening night with 2 other artists, Kirsten who works with fabric,and sound, and Peter who made great collages in honour of his mother’s old cookbooks.

Listen to Kirsten

Listen to Peter

MUSIC

Apart from the fado track, all the music today was thanks to the great community radio resource, airit, maintained by Amrap, which supports Australian musicians, and community radio stations. No money at all from the Federal government in this year’s budget, very disappointing, but they say they will keep the music coming. Senator Conroy is the one to contact if you want to support amrap.

Foreign Language by Flight Facilities, from Foreign Language Remixes

Fado Curvo by Mariza, from Nu Europe

Maybe When The Sun Comes Down, XTREMIX By Cloud Control Richard In Your Mind

Forest Eyes by Jinja Safari , from the Jinja Safari EP

Words and images by Great Earthquake, from Drawings

love and chocolate covered cabbages, sister tess

belly 29 March 2010 – travels with seedsavers, wild harvest, easter chocolate

TOPICS : Seedsavers catch up – travels, wild harvesting, autumn recipes; chocolate and more chocolate

GUEST : Jude Fanton, director of the Seedsavers Foundation

PRESENTER : sister T

JUDE AND MICHEL’S LATEST TRAVELS:

August – we were three weeks in Vanuatu to film for Centre for
International Research into Agriculture and Development (CIRAD) based in
Montpelier, with a long term programme in Vanuatu. We filmed in remote villages
(one 70km from roads – went in by canoe) a film called “Our Roots” that will be
out in a month. It covers the re-diversification of root crops (yam, taro,
cassava and sweet potato) through seed reproduction.

October – a three week speaking and filming tour for Biodiversity Network
in Japan.

Mid November to mid January – in Rajasthan and then a month in Malaysia to
mid Feb. We were filming agricultural biodiversity and resilience and trialling
the running of Seed Savers from afar. Thanks to iPhone and excellent mobile
phone coverage and wifi connectivity in both countries we were constantly
connected and could field emails and update our website.

Autumn is a good time for fruit harvests; beginning of
citrus; acerola; guavas of all types, e.g., cherry and strawberry guavas; Ceylon
hill berry; bananas; pomegranate.

Wild harvesting
Guavas – we have found two types on side of road.
Mushrooms though it does not seem a big season this year.
Pecans – story of tree in neighbouring lane cut down.
Mangoes – story of huge old trees cut down in three public carparks. We have
several seedlings of each growing in our gardens here as a rescue operation.

During the show Jude and sister T were throwing around ideas for saving fruit trees and vines that are on public land, before they suddenly disappear due to development or old age.

Possibilities :
* a map/register of fruit bearing plants so they aren’t wasted/annoy landowners/council with fallen fruit
* a course as part of the ACE sustainability series on how to take cuttings/seeds/graft
* Jude will look at putting info on seedsavers site/through local seed network
* cuttings/fruit should be taken for propagation from plants that you know give great fruit, well before they are at risk
* us bellysisters would be happy to collate information on the www.belly.net.au site if you send it in, or link to any info
* please comment!

GUEST RECIPES – from Jude

GUAVA JELLY

Cut up guavas roughly. Put them in a thick bottomed saucepan and add enough water to fill to one quarter the height of the guavas.
Boil twenty minutes to soften and bring out their juices.
Pour all this mush (don’t mush it) into a muslin bag or pillow case or bank bag and hang with a shoestring (!) over a bowl to allow juice to drip out overnight.
Do not squeeze, cajole or in any other way interfere with the dripping process, or the juice will go murky.
Weigh the juice and pour into the same saucepan as before. Add equal (or less, say two thirds) weight in sugar.
Boil slowly until setting point. Ah ha! How is that achieved? How judged? The jam and jelly makers’ dilemma!
It takes any time from 20 mins to an hour. It will take less time if you have put in a lot of sugar, and if you add pectin in the form of apple pips or Jamsetta.
It will take more time if you put in a lot of water in the first process, or little sugar in the second.
To test when you have reached setting point, take a cold plate and drip a bit of jelly on it. Let it cool and observe whether it is set by tipping it sideways.
Be careful at this point as setting point is reached fairly quickly.

VEGAN PALAK PANEER

Take any edible leaf that you normally use as spinach (i.e., cooked), such as
spinach, chicory (I used the prolific perennial spreading monk’s beard chicory),
dandelion, Brazilian spinach, farmers’ friends, other edible weeds – all called
horta in real Greek spanikopita. Boil in plenty of water for a few minutes,
drain and chop.
Fry chopped eschallots, or if you have to, onions in olive oil or similar. And
garlic if you like.
Add more oil and some flour to make a roux.
Add ground nuts (food processors do a good job) such as cashews, hazelnuts,
macadamias or almonds.
Add soya milk and/ or water, stirring til smooth and cook a few minutes.
Add salt and pepper and/ or nutmeg. I then blend it all with a bamix.

Recipe, or rather a treatment, for NON-TRADITIONAL PESTO

Use any herb such as coriander, oregano (with others as it is a bit strong),
parsley or fennel.
Use any nut such as cashews, hazelnuts, macadamias or almonds ground in food
processor.
Use any tree oil, such as olive or macadamia.
No need for parmesan cheese, garlic optional.

CHOCOLATE FOR EASTER:

Easter is named after Eostre, a version of Astarte/Kali, the goddess of fertility and birth, worshipped at the spring equinox. Of course Easter is spring in the Northern Hemisphere. Christian missionaries often adopted pagan events as Christian holidays to increase acceptance of their god.

Eggs are ancient symbols of fertility. In an Orphic myth, the goddess gave birth to a world egg – the 2 halves are heaven and earth, from the egg comes the god Eros – the bisexual god of love, the first ever surprise from an Easter egg – should keep everyone happy! The ancient Persians, the Chinese, many ancient cultures were also into eggs as a symbol of the new year starting in the spring.. And they were a forbidden food during Lent, so good reason to eat them when Lent is over. There are many Easter rituals associated with eggs, decorating, throwing, rolling or hiding them for kids to find.

The Easter bunny or rabbit comes from the hare, another ancient, pre-Christian symbol of fertility associated with spring & the goddess. In one story the goddess Eostara changed her pet bird into a rabbit to entertain a group of children, and the rabbit laid brightly coloured eggs for them.

And why are all these rabbits, eggs, chickens and bilbies now made of chocolate? Well, if you can make something out of chocolate – why wouldn’t you? This delicious development came much later though, in the 18th and 19th century when European confectionery geniuses were experimenting with their craft in many ways.

Easter is also a great time for chocoholics to stage their own war on drugs by converting all their addictions to chocolate.

Chocolate contains a variety of wonderful substances. So if you are hooked on:

CAFFEINE – chocolate can provide theobromine, chemically similar to caffeine.
POT – chocolate has anandamide – a cannabinoid which is also naturally produced in the human brain.
ECSTASY – party happy with tryptophan, an essential amino acid that is a precursor to Serotonin, an important neurotransmitter involved in regulating moods. This is the same way an E works.
SPEED – in chocolate there is phenylethylamine,a neurotransmitter from which amphetamine is derived. Often described as a ‘love chemical’. The wonderful wikipedia, to which I owe the rigorous scientific research, says that “it is quickly metabolised by monoamine oxidase, so it has no effect on the central nervous system”. Well we know the answer to that problem don’t we? Eat more chocolate, faster.

And remember, dark chocolate good for you – especially your circulation.

The 12-step chocoholics program:
NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!
get the t-shirt if you like this motto, at virtualchocolate, you will find lots of chocolate dipped quotes there too – many of these seem to have been copy/pasted all over the chocoweb, but you’ll see why, they are delicious [maybe chocoholics can’t resist the instant gratification of grabbing these]:

Twill make Old Women Young and Fresh; Create New Motions of the Flesh. And cause them long for you know what, If they but taste of chocolate.
from “A History of the Nature and Quality of Chocolate”, James Wadworth (1768-1844)

Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done.

Don’t wreck a sublime chocolate experience by feeling guilty. Chocolate isn’t like premarital sex. It will not make you pregnant. And it always feels good. Lora Brody, author of Growing Up on the Chocolate Diet

Life without chocolate is like a beach without water.

“Las cosas claras y el chocolate espeso.” (Ideas/things should be clear and chocolate thick.) Spanish proverb – and they should know, they have the best hot chocolate in the world – and churros, fried sugared dough to dip in bitter chocolate – perfect – good reason to visit the Spanish part of town

Forget love– I’d rather fall in chocolate!!!

If it ain’t chocolate, it ain’t breakfast!

Money talks. Chocolate sings!

If chocolate is the answer, the question is irrelevant.

Once you consume chocolate, chocolate will consume you.

“Exercise is a dirty word. Every time I hear it I wash my mouth out with chocolate.” ~ Charles M. Schultz peanuts cartoon

Save the Earth! (It’s the only planet with chocolate.)

CONTACTS :

your bellysisters would love to hear from you – please leave a comment or send an email to belly@belly.net.au

Seedsavers (also in the local phonebook) :

PO Box 975, Byron Bay, NSW 2481, Australia,Tel (61) 02 6685 7560. Mobile 0432 549 825
02 6685 6624 is no longer in use.
See Seed Savers’ extensive and interactive website: www.seedsavers.net

Michel Fanton receives emails at michel@seedsavers.net

General enquiries should be sent to info@seedsavers.net

www.virtualchocolate.com – chocolate quotes, and chocoholic t-shirt

seedsavers 2005 Byron Bay feast

Seedsavers is a wonderful organisation started in Byron Bay by Jude and Michel Fanton, in a suburban house and (bare) garden. Seedsavers now has projects around the world, supporting biodiversity and traditional farmers and home gardeners too.

And occasionally they have wonderful get-togethers in their garden (which now is a paradise of food plants from all over the world), talk and share wisdom and of course cook and eat. In 2005 sister T watched this being cooked over an open fire – right in Byron Bay, not on a small tropical island.

Solomon Fast Food! – Roots in Fire with Johnson of the Solomon Islands

Bamboo (we used Dendrocalamus latiflorus) cut between 2 nodes approx 45cm long
Cut up any root crops eg. Taro, cassava, yam, sweet potato, … & place in bamboo tubes according to type of root (don’t mix) & stuff open end with banana leaves.
Put bamboo in fire flames & cook, turning often, until bamboo is black
Transfer bamboo tubes to fire’s embers & wait until the tubes steam & smell cooked.
Bamboo wall thickness affects cooking times – thinner bamboo walls means the roots cook more quickly & different root crops take different times to cook
approx. 40mins on average.

Fish in Palm Leaf with Atai of East Timor

Make a fire and let it burn down to the coals.
Take: Any fresh fish
Herbs, eg. Fennel
Garlic
Salad: Lettuce, garlic & tomato
Stones that are hot from the fire
Put all in one parcel made of a big banana leaf & tie together.
Put on top of embers & cover with stones & more whole banana leaves for one to one and a half hours.

Fish Wing Parcel with Atai

Big fish wings marinaded in bush lime juice for 1/2 hour, garlic, onion, pepper, (curry powder can also be added), Lemon Grass, Salt, (Finely chopped Chilli can also be added)
Put all ingredients in Banana Palm Leaves & stitch up using palm fronds along the sides of the parcels.
Put parcels on the fire’s hot coals & cook for half to one hour.
Enjoy!

And there were more good things from the Fanton kitchen, which is a hungry alchemist’s dream of jars filled with strange preserved things – all from the garden of course.

Pickled Bamboo by Jude Fanton of Seed Savers

Dendrocalamus latiflorus & Bambusa oldhamii (which can grow in cool climates eg. NZ)
Harvest in hot months
Cut longitudinally then peel off husks
Boil 20mins (if still bitter then pour off & reboil)
Pickle in strong brine
LATER: Slice & soak to remove salt
Lime juice, fish sauce
Lemon, lime juice lemongrass Kaffir LIme leaves & young cinnamon leaves (+palm sugar or something to sweeten if desired)
Leave to marinate.

Yacon (Polymnia sonchifolia) by Jude Fanton of Seed Savers

“The Yacón is a perennial plant grown in the Andes for its crisp, sweet-tasting tubers. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth.” Thank you wikipedia!
Slice then marinade half an hour or so in orange, lime or mandarin juice

Curry Powder

In heavy frypan, put coriander, cumin and fennel seeds and dry roast.
Warm some mustard seeds towards the end.
Chilli if desired.

And it must have been lima bean season…

Lima Beans can be cooked in the following three ways:

Lemon/Lime Lima (Madagascar) Beans with Jude Fanton of Seed Savers

Fresh Madagascar Lima Beans (if green don’t need to soak ie. If they’re just been picked from vine. If dried, soak and boil until soft)
Add any citrus and any oil and any herbs (for example, you could use chervil)

Hommus

To make hommus, mix cooked lima beans with tahini and any citrus.

Fried Lima Beans

Soak and then boil lima beans until soft (with no salt) and then drain.
Refry with onion, garlic and curry powder (see above recipe).

And to finish, after all that healthy home-made vegetarian goodness, a healthy home made cake!

Johnson’s Birthday Cake

( also an excellent all-round cake mix) from Jude Fanton of Seed Savers

2 eggs – separates yolks from whites and beat egg whites with sugar
Add some liquid such as coconut milk, orange juice or any citrus
Could put some butter or oil in.
Add any dry ingredients, such as millet flour, wheat flour, linseed or almond meal plus a teaspoon of a raising agent, such as cake raising mix (1 teaspoon to every cup of flour)
Mix everything together and bake in a moderate oven.

Yummy Caramel Cake Topping from Mara of Puerto Rico

Mix together 1 – 1 1/2 cups of sugar and 1 cup of lime/ lemon/ orange in a pan on the stove top and stir until sugar dissolves but don’t caramelise it (ie. Remove before it darkens)
At that point of caramelisation, add cream until it’s a bit runny.
You can also add a bit more citrus so it doesn’t harden too much.
Then mix cocoa from the seed and mix with macadamia, cardamon and cinnamon in a mortar and pestle.
Sprinkle over cake and caramel topping – bon appetit!

But wait there’s more recipes! Maybe this was the next day – they have fun on those Seedsavers conferences.

Pigeon Peas by Rob

Soak pigeon peas overnight in hot or boiling water and then drain off.
In a pan, fry some onions, curry powder, garlic, ginger.
Add soya sauce to deglaze (ie. To get the caramel off the pan).
Add hot water, bay leaf and thyme.
Cook for 1/2 hour on stove.

Chilli Guacamole (Guacamole Picante) by Pablo of Argentina

3 soft avocados, 5-6 cherry tomatoes, a little spoon of coriander, 1 chilli, 1/2 an onion, and juice of half an orange or lemon, pinch of salt, 3 soup spoons of olive oil.
Mix all ingredients in the blender to make a paste.

Golden Oven Potatoes and Sweet Potatoes (Papas Doradas) by Pablo of Argentina

Cut potatoes into cubes and put in a pan with olive oil and a little salt
Place in a hot oven of 230 – 250 degrees Celsius
Leave for approx. 45 mins
For sweet potato do the same as for potato and cook for 20 minutes.

BBQ Leg of Lamb (Pierna de Oveja Asada) by Pablo of Argentina

Can’t get any simpler than this…
Cook leg of lamb with sprinkled salt on bbq.

Green Salad (Ensalada Verde) by Pablo of Argentina

Lettuce, onions, fennel bulb with olive oil and salt.

Aussie Fish Cakes by June

Fresh fish (or tinned, eg. Mackerel, Salmon, or Fish Cutlets)
Mashed Potato (double the quantity of the fish)
1 egg
1 small onion
herbs (e.g. Parsley, thyme & oregano)

cook & mash potatoes
mix all ingredients together
make into patties
roll in flour
shallow fry for approx. 5 minutes on each side

Not enough? Here‘s a link to another feast (this a recent one in India)