Recipe: Green Fritters

Is it breakfast, lunch or dinner? I’ll let you decide.

We ate these on a particularly sweaty summers evening in the back garden, accompanied by buckwheat cabbage salad, homemade sundried tomato hummus, sweetcorn and a cheeky glass of Neudorf Pinot Noir.

I have a confession to make –  it’s definitely not my own recipe. I have nabbed it and adapted it from a book my lovely aunt in England gave me, titled “A Modern Way to Eat”, which is written by a woman living in London with excellent taste in food. Thankyou, kind lady, for this delight.

I used greens from the garden – silver beet, kale, and courgette, with a lemon from the lemon tree. I’m lucky enough to be at home in Nelson where Mother has a glorious vegetable garden. You can use whatever you have to hand – spinach, broccoli, peas, etc. The idea is that its a quick and easy recipe to throw together, using whats available. Also, cheese is important (but when is cheese not important, amiright?)

I’m sure I’m not alone in saying they never quite turn out how they look in the book… but they taste real good. That is all that matters.

Here goes:

 

Green Fritters

250g courgettes (grated or finely chopped)

2 handfuls greens, shredded (spinach, kale, silverbeet, whatever you like)

4 tbsp soft cheese (feta, goats cheese)

25 g grated parmesan or pecorino

1 clove of garlic, peeled and finely chopped

5 free range eggs

wee bit of basil/mint/dill/parsley

squeeze of a lemon

sea salt and cracked pepper

olive oil or coconut oil (for frying)

photo 1

Put all the vegetables in a big bowl, crumble in the cheeses, add the garlic, herbs and lemon with a generous amount of salt and pepper. Crack in the eggs and mix it well.

Get a large frying pan, a generous amount of oil and a medium-high heat. Spoon in the mixture, flatten to form patties, fry for 2-3 minutes then flip and fry on the other side until brown.

Serve with whatever you want to serve it with, and a hearty glass of wine/beersie/lemonade/typical summer beverage.

Bask in your culinary glory.

Ma Weird Green Gunk

Howdy kids!

So I thought I would share with you all two recipes that I take great delight over.

One habit from the yoga retreat that I have not been able to shake is the delightful green smoothies! I drink them most mornings and my darling Aunty Sue grimaces when I slurp down a glass full of green in the morning. I can understand how she feels – its how I felt before I started drinking them regularly….

But now I am a teensie bit addicted. I luff dem. So I thought I would share the recipe I make most mornings, because it involves ingredients that aren’t too hard to come by and you don’t have to spend an hour preparing, which is something nobody wants to do at 7.00am. Obviously you could get all fancy and add in chia seeds and maca powder, but that shit is expensive.

1 apple (granny smith is quite delish)

1 generous hand-grab of spinach or kale

1 cup water

a chunk of root ginger

juice of 1/2 a lemon

You could also add for fun: a few inches of cucumber, half a pear, half a banana, seeds, or some nutty butter for all you nutty butter lovers out there (I personally love Pic’s natural peanut butter, all the way from Nelson, New Zealand – its 100% nuts, none of that palm oil crud.. get some here: http://reallygood.co.nz/

Do the ol’ whizarooney and there’s your breakfast! You could even take it in a flask and share it out amongst your co-workers, and spend the rest of the day pointing out the spinach in each other’s teeth. I often need some substance with it so I have some nuts or a piece of toast. Because a girl cannot exist on liquids alone.

My next recent fave recipe is so easy you will not know what to do with yourself. I stole this from my yoga teacher’s newsletter, because I felt the deliciousness needed to be shared.

Flourless banana pancakes! 

One ripe banana

Two eggs

1 tsp cinnamon/ allspice

Mash up the banana in one bowl, whisk the eggs in another, combine, pop in the cinnamon and any other goodies you want, mix together, pour batter into a hot pan etc etc.

Makes about two small pancakes. Serve them with some yoghurt/ creme fraiche and berries, or whatevz really. Maybe peanut butter. You can tell I just really love the stuff. You could eat this for breakfast, for dessert, for midnight…I hope you all make these and thoroughly enjoy them.

Anyhoo, it’s Sunday night and therefore time for a gin and tonic and my orange hippie trousers.

Cheerio pumpkins!