Sweet potato, tuna & quinoa fritters

these fritters can work in any way, shape or form with tweaks to my recipe:

1 large sweet potato, mashed

1 tin tuna (vego friends omit if you want in on this recipe), oil drained 

1/4 cup broccolini & cauliflower (total)

1/4 cup quinoa

2 eggs

1 tbspn chia seeds (similar effect to the eggs, it helps bind)

1/4 cup flour of choice – wholemeal, spelt, almond meal. Whatever floats your boat. Just remember if you only have coconut flour that it absorbs a LOT more moisture so only use about 1 tablespoon

OPTIONAL: grated cheese. Sometimes this works wonders for picky children. 1/4 cup should suffice.

Mayonnaise – it sounds indulgent & perhaps a little crazy but add a tablespoon of Mayo, it adds a bit of saltiness to the fritters.

Chilli – I add chilli powder to everything, add to your personal tastes.

Herbs – I had a lack of herbs today but highly recommend if they are for “grown ups” chopping some parsley to throw in the mix.


1. Cut the sweet potato into approx 4cm cubes. Boil about 20 mins, until a knife easily goes through it. Drain off water, mash back in the pot you cooked it in to minimise the clean up. 

2. While the mash is cooling, chop broccolini & cauliflower – if your child is “anti-green”, just use the cauliflower & you won’t even notice it. Steam 4 minutes or boil for 2 minutes.

3. Once sweet potato is cooked, whisk eggs for 10 seconds in a mixing bowl. Pour in sweet potato & stir well. Add in chia seeds & stir again. Add tuna & roughly mash with a fork. Throw in cauliflower/broccoli & quinoa then mix again. Add the flour last, try not to overstir 

4. Heat a frying pan with a decent cover of olive oil on the base. When you can see the oil starting to ripple, spoon in the first fritter. If it starts frying around the edge immediately, it’s hot enough so spoon in a couple more. Flip as required – stoves are too individual to give a time.

5. Remove from the pan & pop on a piece of paper towel to absorb excess oil. If the first ones are coming apart, add a little more flour to the mix.

Eat immediately – great with a fresh green salad  


Vegetarian tart | V RSF GF

Thanks to house sitting for my parents at the moment, we have use of a Thermomix (not to mention free range of their garden!). That made this tart super easy…..

3/4 cup Buckwheat flour
1/2 cup Almond meal (made in thermomix)
1/3 cup Rice flour (made in thermomix)
1/4 cup olive oil (I am a big fan of Cobram Estate)
1/2 tbspn rosemary
Cold water

5 eggs
1/4 cup ricotta
Whatever veg you want….
1/2 cup baby spinach, chopped
1/4 cup broccoli, finely chopped

1. Throw all dry crust ingredients in thermo, give a 2 second blast.
2. Add olive oil & water – pulse until it is blended.
3. Lay cling film on the counter, pour dough onto it (I found it was a bit runny)
4. Wrap up & throw in the fridge for 2 hours.
5. Unwrap dough, press it into a lines cake tin. Throw it back into the fridge w cling film over the top. Leave it overnight in the fridge.
6. Heat the oven to 180 degrees – blind bake for 20 mins. Take out of oven & cook another 10 minutes without pie weights.
7. While the crust is cooking, whizz up in a bowl the eggs & ricotta, then throw in the baby spinach & broccoli.
8. Once cooked, throw all the contents into the crust & cook for 30 minutes.




sweet potato & haloumi summer salad | vegetarian

This is another massive salad made for a family meal with my Mum, Dad, brother & sister.
This enormous salad bowl (approx 50cm diameter) was a Christmas present from my brother – meant to put all salad ingredients in, then toss & put in a more suitable bowl for the table but of course, this bowl has already ended up on the table almost every night since Christmas!

INGREDIENTS – feel free to make up your own proportions, this is just an ingredient combination which worked well.
Half block haloumi (you can buy from Coles or Woolworths)
1 medium sweet potato, cut in half lengthwise, then cut into semi-circular pieces
20 green beans, cut in half, then steamed for 2 minutes
6 asparagus stalks, steamed for 2-4 minutes
1 handful mint
1 handful parsley
4-5 cups mixed lettuce of your choice

1. Heat the oven to 180 degrees celsius
2. Throw sweet potato on an oven tray & drizzle w olive oil then set the timer for 45 minutes.
3. steam the asparagus for 2-4 minutes, then let it cool
4. steam the beans for 2-4 minutes, then let them cool
5. once you have removed the sweet potato from the oven, let it cool slighltly while pan-frying the haloumi (this needs to be the last ingredient in)
6. throw all ingredients in a big salad bowl, top w haloumi & sprinkle over the mint & parsley. Serve immediately!