Monday, 28 April 2014

Vegetable Fritters - 2 ways

Where did summer go?! 2 days ago we were lying in the sun on the beach with the kids running around in their togs and splashing in the water - tonight I am sitting here with winter pyjamas on, nursing a hot cup of tea to keep warm! Oh how quickly the season can change!

On another note, one week of school holidays down, one to go. So far everything has been going really well, and the kids have been having lots of fun. We have kept things pretty simple, and thanks to the cyclone over easter weekend our camping trip turned into a couple of day trips instead - the idea of camping in a very remote location in the back of beyond with no facilities other than a spider-infested long drop with 2 young children during a cyclone just didn't appeal, funnily enough! So the plan was changed to staying close to home. We headed to the Easter Show - lots of fun, but a great way to loose a whole lot of money! We also did a day trip out to Long Bay Beach for a picnic and a play, and caught up with a whole bunch of people we haven't seen for ages. Lots of fun all round! This past weekend we headed over to Waiheke Island for a couple of nights and spent lots of time at the beach while we still can before winter really hits.

The kids burying Hubby - kept them all occupied for ages!

This week, the plan is to catch up on all of the work, housework, odd jobs that need to be done and that get sadly neglected after a week of focusing on fun. The other side of having a week of fun is that no-one wants to interrupt the fun to do boring things like grocery shopping! This being the case, meals started to get creative, and I had to dig into the depths of the freezer and the dark corners of the fridge to find what was luring and see what could be created.

Because of this, the last 2 days have involved fritters for lunch - they're a great way to use up old veges and still get a really tasty, super nutritious and filling meal. Fritters are great served with all manner of extras, from sauces and dips to yummy proteins such as chicken or salmon. They are also ideal as leftovers the next day for a quick breakfast or an easy lunch to go. And the best part is that they are so easy to make!

Here are the 2 recipes that I used, but you can really just use any vegetables you fancy (or whatever is fading away in the bottom of your vegetable drawer!).

 Parsnip and Bok Choy Fritters...

...Served with oven baked salmon.

Cauliflower, Kale, and Zucchini Fritters served with salmon, homemade Mayonnaise and fresh baby spinach

Vegetable Fritters

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

Cauliflower, Kale and Zucchini Fritters
2 Spring Onions, sliced
1/2 head of cauliflower, finely chopped
1 zucchini, grated
1 cup baby kale or spinach
2 tbsp fresh parsley, finely chopped
2 tbsp dijon mustard
4 eggs
2 heaped tbsp tapioca starch
2 tsp ground turmeric
2 cloves garlic, grated, or 2 tsp garlic powder
2 tbsp flaxseed meal
1 tsp chilli flakes (adjust to taste or omit)
salt and pepper to taste
Coconut oil for frying (about 1-2 tsp)

Parsnip and Bok Choy
4 eggs
2 parsnips, peeled and grated
1 head bok choy, thinly sliced
2 cloves garlic, grated, or 2 tsp garlic powder
2 spring onions, thinly sliced
1 tbsp fish sauce
2 tbsp coconut flour
2 tsp chilli flakes
Coconut oil for frying (about 1-2 tsp)

The directions are the same for both recipes...

1. Place all ingredients in a large bowl and mix well to combine. 
2. In a large frying pan, over medium high heat, heat coconut oil
3. Add spoonfuls of fritter mixture (as much or as little as you like depending on what size you want the fritters). 
4. Cook on one side until browned, then flip and cook for another couple of minutes until browned again.
5. Remove from pan and serve immediately, or store in the fridge for an easy snack or a quick breakfast.

Serve however you would like, but I highly recommend some fresh or tinned salmon, fresh baby spinach or other form or fresh greens, and a couple of dollops of homemade mayonnaise. Delicious!

As mentioned above, the veges mentioned in the recipes are just a guideline. The best part about making these is that you can really use whatever suits or whatever needs using up. It's hard to go wrong!