In the United Nations Environment Programme (UNEP) Food Waste Index Report 2024, one finding should make us all think about how we perceive food. According to the report, over 1 million meals are wasted worldwide. This happens at a time when the Global Hunger Index (GHI) score is 18.1 in 2026.
Producing and consuming food consciously is the key; that is the path to sustainability and being considerate of fellow beings. October 16 is celebrated as World Food Day, and here is a recipe made with leftover food rather than throwing it away.
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Crispy cheese corn balls
Ingredients
Leftover roti – 3
Olive oil – 1 tablespoon
Garlic, minced – ½ tablespoon
Onion, sliced – 1 small
Capsicum, sliced – ½ portion
Green chilli, chopped – 1 teaspoon
Carrot, sliced thin – 1 tablespoon
Cabbage, sliced thin – 1 tablespoon
Eggs – 2
Pepper powder – ½ teaspoon
Salt – to taste
Tomato sauce – 1 tablespoon
Chilli sauce – 1 teaspoon
Soy sauce – 1 teaspoon
Spring onion, chopped – to garnish
Preparation
Roll and cut rotis into thin strips. Heat a pan and add olive oil; once heated, add onions, green chillies and garlic and sauté them until the onions turn translucent. Now add carrots, capsicum and cabbage and add some salt; mix it all, cover and cook for 3 minutes.
Open the lid and add pepper powder, tomato sauce, chilli sauce and soy sauce to it and give it a gentle mix, without smashing the veggies too much. Now add beaten eggs on top and cover again for a minute or two. Now open the lid and scramble the egg layer. Then add the thinly sliced rotis, mix them well gently with a fork, and garnish with spring onions. Add a splash of fresh olive oil if needed. You may have it as a snack or as a meal as such.
