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	Traditional Cape (South African) fish cake by Peter Brown Fish cakes are very much a Cape food and most white fish is suitable for fish cakes although I remember my mother insisted on fresh hake which she minced/flaked herself or otherwise she would use freshly caught mackeral, .. I like to mix 50/50 a white fish with a oily or game fish	1 vote 9818 views
	Pepper-crusted ostrich fillet by Peter Brown you can substitute with beef fillet–it also work well with the bite of pepper and the tangy ginger-lemon sauce. Fillet is a lovely meat to use because the cooking process is quick make liberal use of cracked black pepper but it is not entirely essential and you can substitute with coarse salt or whatever spices you prefer. A good…	1 vote 8709 views
	FELAFEL SANDWICH (Middle Eastern Fritters) by MARIA LOURDES V. LIPARDO-AYUB This is one of my favorite "street foods" in the Middle East. It is originated in Egypt as a snack. Here is my version of felafel recipe...	1 vote 1 review 2 comments 5017 views
	TAMIYA WRAPP by CHEF ASHRAF ABD ALEEM ELKHARBOTLY TAMIYA WRAPP	1 vote 5300 views
	sweetcorn fritters with Chorizo by Peter Brown Sweetcorn fritters are a good starter ,a good accompniment to a main dish ,a versatile food to take on a picnic. Easy to make and can be eaten hot or cold , I found this recipe on IAfrica, tried it and enjoyed it	1 vote 4203 views
	Moussak’aa by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Moussak’aa	2 votes 4046 views
	wasabi fishcakes by Peter Brown Fish cakes are quite easy to make and the proportion of fish to potato can vary according to taste although most recipes use about two-third fish to one third potato. Some chefs prefer a more runny mixture which they then drop by the spoonful into hot oil while others prefer shaping the fish cakes into burger-like forms and then…	1 vote 1764 views
	Falafel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Falafel	1 vote 2378 views
	fetyer backed spinech by CHEF ASHRAF ABD ALEEM ELKHARBOTLY fetyer backed spinech	1 vote 1814 views