Quick Easy Appetizers – Crispy Seaweed & Tomato Mould
Ingredients: 
5 tbsp – Oil
1 cup – Spring green shredded
1 tbsp – Sugar
2 tsp – Sesame seeds or Almond flakes
1 tsp – Lime juice
Salt to taste
Method:
Wash and dry the spring green or green cabbage leaves and shred finely.
Heat oil in a pan and fry them for a 1-2 mins on high flame. But don’t let the leaves turn brown.
Drain out any excess oil and put in a bowl and toss with the sugar and chopped almonds or sesame seeds.
Serve immediately. You can also have it with a dipping sauce.
Option: You can replace with cabbage, spinach or potaotes.
Tomato Mould
Ingredients:
2 cup – Tomato juice
2 tbsp – Olive oil
2 No – Onion finely chopped
2 No – Garlic clove finely chopped
2 tbsp – Vegetable Stock
2 tsp – Gelatine
100 gms – Fresh cream
2 tbsp – Cream cheese
1 tsp – Lemon juice
1 tsp – Sugar
3 tbsp – Parsley
Salt to taste
Pepper to taste
Method:
Heat oil in a pan and cook onion and garlic.
Add tomato juice, bay leaf, salt and pepper. Cook for 5 mins.
Slowly pour the gelatine mixture into the boiling tomato juice stirring continuously.
Turn off heat and add lemon juice and lel the mix cool.
Remove bay leaf and liquidise the mix.
Add cheese and cream.
Pour this in a 1.5 pint oiled mould and freeze for 3 hours or overnight.
Turn out on a serving plate. Garnish with parsley and serve with crisp wholewheat toasts or tortillas.
Tip: Instead of gelatine a you can use a vegetarian stabilizer (agar-agar, caragine).