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Carrot and sweet potatoe fritter

Ingredients for 6 persons

  • 1200 g of carrot
  • 900 g of sweet potato
  • 300 g of Cantal
  • 1.5 onion
  • 8 eggs
  • 105 g of flour
  • 1.5 tablespoon of cumin
  • Cooking oil
  • Salt
  • Pepper

    • Step 1

    Peel vegetables, wash them then grate them. Dry vegetables as much as possible with paper towel. Peel and slice onions into strips. Grate the Cantal.

    Step 2

    Mix the flour, the cumin and eggs in a large salad bowl then salt and pepper.

    Step 3

    Add in the salad bowl the Cantal, carrots, sweet potatoes and onions and stir well to mix.

    Step 4

    Roll small meatballs with the preparation.

    Step 5

    Cook the small meatballs in the hot oil while turning continuously to make each side golden.

Poêlée de saumon au chorizo et mangoustan

Ingredients for 6 persons

  • 800 g of fresh salmon
  • 60 g of chorizo
  • 6 mangoustans
  • 2 onion
  • 1 green chili
  • 1 lemon
  • 4 tablespoons of agave syrup
  • Salt
  • Pepper

    • Step 1

    Cut the salmon into large cubes. Wash remove the seeds and chop the chili. Peel and chisel the onion. Squeeze the lemon. Peel the mangoustans and separate them from pods.

    Step 2

    Brown the chorizo in a hot pan then keep it warm.

    Step 3

    Into the same pan, cook the onions, chili and salmon. After 5 minutes, add the lemon juice and the agave syrup. Salt and pepper.

    Step 4

    Simmer for another 5 minutes then incorporate the mangoustans pods. Serve with the chorizo and possibly some white rice.

Papaya pudding

Ingredients for 6 persons

  • 1.5 papaya
  • 10.5 tablespoons of sugar
  • 6 tablespoons of milk
  • 3 eggs
  • 3 tablespoons of flour
  • 1.5 hazelnut butter

    • Step 1

    Peel, wash and cut the papaya into large cubes. Boil into the slightly salty water for 10 minutes. Then reverse in a sieve and cover with a plate in such a way to let drip off well.

    Step 2

    Crush with a range until obtaining a cream which it should add eggs, sugar, the flour, the butter and the milk, keeping stirring in the rotating clockwise.

    Step 3

    Butter a rectangular pan, pour the obtained compote and cook in a water bath in the oven heated at 300 °F for about 30 minutes.

    Step 4

    Leave it settles and then put in the fridge for 2 hours.

Cassava pancake

Ingredients for 6 persons

  • 500 g of cassava
  • 200 g of sugar
  • 100 g of butter
  • 1 egg
  • 3 tablespoons of rum
  • 1 vanilla pod

    • Step 1

    Mix the cassava, the sugar and the egg. Add the rum, the melted butter, and the vanilla pod smashed in 2. Mix well.

    Step 2

    Roll small meatballs with the paste, and crush them in the hands to turn this into pancakes.

    Step 3

    In a pan, warm up very few oil and brown pancakes in each side.

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