Sardine fritters

Ingredients

• 3 tins of sardines in oil or brine
• 2 eggs
• 2 tbsp fresh dill, finely chopped
• 3 tbsp fresh lime juice
• 2 tbsp sesame seeds
• ½ tsp chilli flakes
• 5 tbsp white breadcrumbs
• a twist of black pepper
• cheap oil for frying

Ingredients

1. Drain and transfer the sardines to a large mixing bowl. Break the fish up with a fork, beat in the eggs and tip in the remaining ingredients.
2. Heat around an inch of flavourless oil – sunflower works well – in a wok or frying pan until hot enough. Fry the fritters in balls of roughly an inch in diameter until golden brown.

Copycat hooters buffalo shrimp

Ingredients

• 20 large shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cooking oil
• minced parsley to garnish

Corn Flour Batter

• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper

Buffalo Sauce

• 1 stick butter, unsalted
• 1 cup hot sauce
• 1/2 lemon juiced
• 1 teaspoon garlic powder

Instructions

1. Pre heat oil in a large pot to 350 degrees.
2. Rinse, peel, devein shrimp, leave tail intact if desired.
3. Mix egg with mustard.
4. Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.

Corn Flour

1. Mix all ingredients together in a freezer bag, shake well.
2. Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
3. I would do this in 2-3 batches.
4. Cook shrimp for 2 minutes on each side.
5. Drain on paper napkin.
6. Immediately toss shrimp in buffalo sauce

Buffalo Sauce

1. Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
2. Stir

Pumpkin Bars with Cream Cheese Frosting

Ingredients

• 1can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Frosting

• 4 oz cream cheese
• 3 tbsp butter,softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 9×9 inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
3. In the bowl of a stand mixer combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
5. When completely cooled, frost.
6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
8. Spread frosting evenly on top of cake. Cut the bar into any size you like.