Fritters are one of the easiest meals to prepare & are a great way to get veggies into kids! It is also a meal you can prepare very quickly
1 tin chickpeas, drained & rinsed really well
1/3 cup quinoa, cooked
1 carrot, grated
1/2 zucchini, grated
1/2 cup broccoli, steamed for 2 minutes
2 tbspns flour of choice (gluten-free / wholemeal)
OPTIONAL ADDITIONAL INGREDIENTS
1/4 cup parsley, finely chopped
1 small red chilli, finely chopped
1. Cook quinoa. Drain any excess liquid & allow to cool
2. Steam broccoli for 2 minutes then drain immediately & allow to cool
3. Grate zucchini & carrot, then put in a mixing bowl.
4. Throw chickpeas, eggs & cooled broccoli in food processor – blend but don’t purée.
5. Pour lumpy mixture into bowl w carrot & zucchini, then stir.
6. Tip in quinoa & stir again.
7. Slowly pour in flour & mix gently.
1. Heat up a pan w oil of your choice (coconut / olive)
2. Spoon in fritters, flip once & drain on paper towel
After coming home from an amazing but exhausting & busy weekend away staying with 10 of my husband’s mates & wives/girlfriends to head to a school friend of theirs wedding, I came home exhausted & not feeling great after eating food I would not normally eat. I’m not perfect – I enjoyed a few champagnes, cocktails & wedding cake.
½ cup rice flour
½ cup wholemeal plain flour or gluten free flour
1/3 cup almond meal
¼ cup ground flaxseed
1 tspn salt
2-3 tspns fresh rosemary, finely chopped
¼ cup olive oil
½ cup cold water (I decided last minute to create this recipe so just threw ½ cup tap water in the freezer for 10-15 mins)
I really just looked in the fridge & grabbed what I could but there are so many options.
500g ricotta (full-fat)
2 free-range eggs
¼ cup broccoli, steamed for 2-3 minutes, cut quite small
½ zucchini, 4-5 big slices to put on top & the rest chopped smaller
¼ cup peas
1/3 cup parsley, finely chopped (could use basil instead) 1/3 cup leek, sautéed in olive oil then cooled
120g feta or goats cheese
Throw all dry ingredients into your food processor
Slowly pour in the olive oil & water. I did not use all the water as it seemed a bit wet so I really mean it when I say pour in slowly!
When the dough comes together, take it out & pop it on some glad wrap on the bench. Knead it a bit & then wrap up & put in fridge for half hour (timer on!)
Take out of the fridge, & press into whatever you want to cook it in. I used a shallow cake tin
Put it back in the fridge for another 30 minutes
Turn the oven to 180 degrees
Take out of the fridge & blind bake for 20 minutes
While this is happening prep the filling:
1. whisk up the 2 eggs & 500g ricotta
2. add in all the green ingredients & stir a bit more
3. take off whatever you are using to blind bake & allow it to bake another 10 minutes (ie 30 minutes in total)
4. after 30 minutes, take the pastry out of the oven & pour the ricotta & veg filling in. Top with feta & a generous grind of black pepper
5.. set the timer for 30 minutes – I took it out & gave a bit of a wobble. If it’s like jelly, give it another 5-10 minutes. I ate it hot from the oven but it would be just as nice eaten warm or cold (which I did the night after!)