We often find ourselves struggling to put together a sumptuous vegetarian snack, something off the beaten track yet mainstream. I have been working on coming up with a snack which is vegetarian yet eye catching for non vegetarian eaters. I might have read parts of the recipe somewhere long back but I added my own twists as I created this one.
My food word for this recipe would be a cracker.
When you go out shopping look for;
American corn or sweet corn
Onion
Garlic
Green chilly
Lime
Spinach
Coriander leaves
Butter
Olive oil
Milk
Corn flour
Processed cheese
Salt
The recipe would be;
Wash and steam a cup of corn for about three mins till soft and whole. Drain and set aside. In a tsp of olive oil, sauté one finely chopped onion and one pod of finely chopped garlic. De-seed a green chilly and finely chop it. Once the onion turns pink, throw in the chopped chilly, stir for a min and add in the golden corn. Sprinkle one squeeze of lime, salt and pepper for flavour and a tbsp of finely chopped coriander leaves. Your corn is ready, set it aside.
Next take two cups of chopped freshly cleaned spinach. In a warm wok, melt a tbsp of butter. Add one finely chopped onion. Do the same thing with a green chilly as above. Now it is time to add the chopped spinach and cook for three mins until the leaves are soft. In a separate bowl, mix one cup of milk and a level tbsp of corn flour. Add this to the spinach mix and cook till the mix is medium thick. Add salt to taste. For more flavour you may add some grated cheese, about a tbsp full but this is optional.
To serve, pour out the corn filling on a cracker or a toastie. Then pile on some of the spinach puree. If you have not added the cheese in the spinach mix, you can sprinkle some cheddar cheese. Grill for a min at semi-high heat. Serve hot.
Alternately you can mix the corn mix and the spinach puree and serve on crackers or toasts. This makes a lovely breakfast, an evening snack and a perfect party appetiser.
