Mediterranean Lunch Platter with Potato Kibbeh Recipe | Food Network UK

Ingredients

• 3 large russet potatoes
• 1/2 cup finely ground pita chips
• 60g cornstarch
• 2 tablespoons vegetable base, such as Maggi
• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• 1 teaspoon ground black pepper
• 1 1/2 russet potatoes, peeled and diced
• 50g finely diced onions
• 5 cloves garlic, mashed with a mortar and pestle
• 100g white button mushrooms, finely diced
• 115g walnuts
• 25g fresh parsley
• 2 teaspoons ground cumin
• 2 teaspoons vegetable base, such as Maggi
• 1 1/2 teaspoons curry powder
• 1 teaspoon salt
• Canola oil, for frying
• 60g hummus
• 125g cooked rice or quinoa of your choice
• Pinch of paprika
• 110g Tabbouleh Salad, recipe follows
• 150g pickled cabbage or any pickle of your choice
• 1 pita, sliced into triangles
• 120ml lemon juice
• 120ml olive oil
• 90g cooked quinoa
• 8g fresh mint, finely diced
• 3 stalks green onion, finely diced
• 3 bundles fresh parsley, finely diced
• 2 large tomatoes, finely diced