Inspired by Haiti – Crab and Sweet Potato Fritters

20180927_142248.jpgThese are perfect for a starter or light lunch…

Serves two as a Main, four as a Starter

Prep: 10mins, plus one hour chilling time
Cook: 10mins

Ingredients: 1 medium sized sweet potato, 1 tin of white crab meat, thumb sized piece of ginger, 4 spring onions, 1 egg, small red chilli, fresh watercress to serve, vegetable oil for frying,

Optional: Tamarind Sauce, Cashew Nuts (10 pieces)


  1. Peel and grate the sweet potato, add to a large mixing bowl with the tinned crab
  2. Finely slice the spring onions, ginger and chilli, add these to the mixing bowl
  3. Crack in the egg and combine all the ingredients together
  4. Mould into 8 patties and set aside in the fridge for at least one hour
  5. Now heat a tbsp of vegetable oil in a frying pan and fry your fritters for five minutes on each side, gently pressing down as they cook
  6. Serve on a plate of watercress with a dipping bowl full of shop bought tamarind, sweet chilli sauce, or one of your choice, could even use mayo! Sprinkle over a few cashew nut pieces and get dipping!

    A devastating earthquake struck on the 12 January 2010, it killed 230,000 people and left more than one million people homeless. Save The Children were there to help and by the end of 2010 they had helped a total of 870,000 people, but there is still more to be done, to find out more please visit:

If you would like to make a monetary donation please visit the link:

Thanks x

January Recipes Review: From the Ukraine to Indonesia…

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Hi All!

So how am I doing with my Food from the World for the World?

In January, I took you too…the Ukraine with my Beetroot Soup with Shredded Chicken, Garlic Breadcrumbs and Dill infused Yogurt, hoping to start the year off with something healthy and comforting.

Next stop…Bangladesh for my Carrot Bhajis with Raita, (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney), and even showed you another recipe to use up the chutney, the Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

From Bangladesh we made a visit to Nigeria for my Peanut Butter, Coconut and Banana Chip Crumbly Cookies, which got me to thinking about other store cupboard favourites, and decided to experiment… the results of which were the Super Easy Gluten Free Nutella cookies which went down a treat in my household…

Last stop in January was my favourite, Inspired by Indonesia – Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal, using cheap cuts of meat to create something that really wakes up your taste buds as well as providing a bit of heat on a cold January day.

So where will February take us? Come back on Monday to find out…and in the meantime I would love to have your feedback on the recipes created by Feastforfamine so far!


Rosalyn x

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

20181013_182510Great as an appetiser or a light lunch, can also be served as a main course with rice and salad.

Serves 4 as a starter, 2 as a main.

Ingredients: 2 large carrots, 1 small onion, 2 heaped tbsps of self raising flour, 2 eggs, vegetable oil for deep frying, 1 tsp of mustard seeds, 1 tsp of turmeric, few springs of fresh coriander.

For the Raita: 250g greek yogurt (or natural yogurt), 1/4 of a large cucumber, small bunch of mint, small bunch of coriander, 1 small onion, 1 clove of garlic, pinch of salt.


Make the raita first, in my experience, the longer the yogurt has in the fridge to infuse all the spices, the better!

  1. Empty the yogurt into a mixing bowl
  2. Peel and grate the cucumber, add this to the yogurt
  3. Peel and finely slice the onion and garlic, add to the yogurt
  4. Chop the fresh herbs add to the yogurt mixture with a pinch of salt, stir and keep in the fridge until ready to serve.

For the Carrot Bhajis

  1. Peel and julienne or grate your carrots and set aside
  2. In a large mixing bowl add the onion (finely sliced), mustard seeds, coriander and turmeric, and mix together
  3. Crack in two eggs and the flour and mix so that it is all well combined
  4. To the mixture add your carrot and mix well
  5. With the mixture make 8 rounded shaped bhajis, I find pushing these down into a cupcake/muffin, tray really helps them keep their shape
  6. Leave in the fridge for 30 mins
  7. Heat a large amount of oil in a deep pan, enough so that the bhajis will be covered, check that it is hot enough but testing a small amount of the batter
  8. When ready carefully place the bhajis into the hot oil, (you may have to do this in batches), and for 8 – 10 until crisp and golden
  9. Remove with a slotted spoon and place on kitchen towel to absorb some of the oil
  10. Serve with the homemade raita and maybe some homemade Lime Pickle or Spicy Tomato Chutney, recipes below…


These will spice up any dish!

Lime Pickle

Ingredients; 4 limes, 1 red chilli, thumb sized piece of ginger, 1 tbsp of coconut oil, 1 tbsp of white wine vinegar,  juice of 1/2 a lemon, 1 tbsp of tomato puree, 1 tsp of mustard seeds, 1 tsp of brown sugar, pinch of salt.


  1. Cut the limes into eight pieces each and set aside
  2. Finely chop the red chilli and peel and thinly slice the ginger
  3. Heat the coconut oil in a pan and add the mustard seeds, frying until you hear them pop!!
  4. Turn the heat down and add all the other ingredients apart from the limes
  5. Stir and cook for 2 minutes
  6. Add the limes plus 100 ml of water, the juice of 1/2 a lemon and 1 tbsp of tomato puree
  7. Stir and bring to the boil, turn the heat down to a medium heat for 20mins stirring occasionally
  8. Allow to cool and place in sterilised jars until needed, will keep in the fridge for up to one month.

Spicy Tomato Chutney

Ingredients: 4 large tomatoes, 2 small onions, 1 clove of garlic, small bunch of coriander, 1 tbsp of coconut oil, 1/2 red chilli, 1 tsp of cumin, 1 tsp of mustard seeds, 1 tsp of tomato puree, 1/2 tsp of turmeric powder, pinch of salt.


  1. Chop the tomatoes into chunks
  2. Peel and thinly slice the onion, garlic and chilli
  3. In a frying pan heat the coconut oil and add the cumin and mustard seeds until they start to pop!!
  4. Add the onion, garlic and chilli with the turmeric and fry for 2 – 3 mins
  5. Add the chopped tomatoes, the coriander, tomato puree, sugar, pinch of salt and 100ml of water
  6. Bring to boil then turn the heat down and cook on a medium heat for 20mins
  7. Allow to cool, unless using straight away (goes great with Aubergines!)
  8. Place into sterilised jars and store in the fridge for up to two weeks.
In Bangladesh, children are at risks from many factors from the moment they are born, as well living in a country impacted by natural disasters, they are also exposed to threatening childhood diseases, as well as being subjected to exploitation, abuse and early marriage as they grow, to find out more about these children and what Save The Children are doing to help, please click on the following link:

If you would like to make a donation please visit the link:

Thanks x