Sweetcorn & Coriander Fritters

I love these moreish sweetcorn fritters… so much so I ate 8 of them last night.

Moving on…

They were kind of an experimental dish,  I had very little food in the house (it was too sunny after work to go supermarket shopping), so with my limited food supplies came up with these.

The idea was to make enough for dinner and for lunch the next day… unfortunately I didn’t have much will-power when it came to leaving some left over for lunch – they were just too tasty!!!

Years ago, I made sweetcorn fritters with eggs as the binding ingredient, but as I had no eggs I used the old ‘flax-egg’ trick, which worked really well and also boosted the nutritional value of these beauties – extra omega-3 and fibre ‘brownie’ (or fritter) points here!!!

In this recipe I  have used chickpea flour which I found worked really well but could be substituted for many other types of flour (buckwheat/a gluten-free mix etc.)  I ate mine with some guacamole and tomatoes.. but they can be topped or paired with so many things, or eaten just by themselves.

*Flax egg – blended or ground flax seeds, combined with water, left for half an hour to ‘jelly – up’ and thus creating a binding mixture – the perfect substitute for an egg.  For this recipe I used 1 Tbsp ground flaxseed and 3 Tbsp water.  Of course you could use an egg in replacement of this… depending on your fridge or dietary status.

Enjoy!


Makes around 12 fritters

Ingredients

  • 1 Cup Tinned Sweetcorn
  • 1 ½ Cup Chickpea Flour
  • 2 Tbsp Flax Egg Mix* (or 1 egg)
  • ½ Cup Chopped Coriander
  • ½ Tsp Cumin
  • ½ Tsp Baking Powder
  • Pinch Salt & Pepper
  • 1 ½ Cup Almond Milk (can be substituted for cashew/cow’s milk)

 

Method

  1. Place the flour, baking powder, cumin and coriander into a blender, blend to combine all ingredients.
  2. Pour in the milk and flax egg (or normal egg), blend once again so all the ingredients are combined and a smooth thick batter is formed.
  3. Pour out the batter into a bowl and add the sweet corn to the batter, stirring round to make sure the sweet corn is all mixed in and evenly distributed.
  4. Place a frying pan, on to a high heat, adding a tablespoon of olive oil.
  5. Once the oil is hot, spoon dessertspoonfuls of the mixture into the pan, making sure they have a bit of space in between each fritter – so they don’t stick together.
  6. Once the fritters have cooked on one side for around 4-5 minutes, flip over and cook the otherside until nicely browned.
  7. Once the fritters are cooked, place them on to a plate covered with kitchen roll to absorb some of the oil.
  8. Plate up and enjoy the scrumminess!!!!

 

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Oriental Style Rice Salad

This rice salad is a great way to use up left over rice, to make ahead of the week for quick on the go lunches or alternatively as a flavoursome side salad addition to a BBQ.  I’ve used tamari in the salad, which is a darker, more intense version of soy-sauce and most importantly, (more often than not) is wheat and gluten-free.  All flavour and no nasty side effects!! Perfect!

Enjoy!


Serves 4 as a side salad

Ingredients

  • 3 Cups Cooked Basmati Rice
  • 1 Red Pepper
  • 1 Cup Frozen Petit Pois
  • 1 Cup Chopped Baby Spinach
  • 1/2 Cup Seasame Oil
  • 1/4 Cup Rice Wine Vinegar
  • 1 Tbsp Cold Water
  • 1/4 Cup Tamari (wheat free soy sauce)
  • 1/4 Cup Peanut Butter
  • 2 Tbsp Sweet Chilli Sauce

Method

  1. Chop the red pepper and baby spinach.
  2. Place the petit pois in a small bowl and pour over boiling water, ensuring they are all covered. Leave for 5 minutes and then drain.
  3. In a large mixing bowl combine the rice, petit pois, chopped spinach and red pepper.
  4. Blend (I used my nutr-ninja) together the rice wine vinegar, water, tamari, sesame oil, peanut butter and sweet chilli sauce.
  5. Pour the dressing over the rice and vegetables and stir around to ensure everything is coated by the dressing.
  6. Dish up and enjoy!

 

Pesto, Pea and Bean Potato Salad

This potato salad is a one-pot wonder.

And, if that isn’t enough to tempt you (hardly any washing up!!), it is also really tasty and filling.  You can be eating and enjoying in under half an hour, and enjoy it you will, believe me!

I have used a dairy and gluten free pesto sauce for this, feel free to make your own if you have the time but personally I think a bought one is just as good, for a quick, filling and delicious week day meal.

Green beans and petit pois match so beautifully with the pesto and the walnuts on the top are the icing on the cake, providing a good level of nutty flavour and crunch.

Enjoy!


Ingredients

  • 2 Cups diced potatoes
  • 2 Tbsp Dairy & gluten free pesto
  • 2 Cups green beans
  • 1 Cup Petit pois
  • 1/2 Cup Crumbled walnuts

Method

  1. Peel and chop the potatoes
  2. Put a large pan on to a medium heat, add the potatoes and cover with boiling water.  Cook for around 15-20 minutes
  3. After around 12 minutes add the green beans and petit pois, cook for another 5 minutes or until the potatoes have softened.
  4. Drain the potatoes and vegetables, and place back in the pan (keep off the heat).
  5. Dollop in two tablespoons worth of pesto and mix around to ensure everything is combined.
  6. Top with the crushed walnuts.
  7. Plate up and enjoy your deliciously speedy meal!

Chickpea Salad with a Vegan Pesto-Style Dressing

This recipe is perfect for a light lunch or as a side salad to accompany some chicken or fish.  The dressing is really tasty and is what makes this dish – very much like pesto in flavour, but uses nutritional yeast to provide the cheesey flavour, rather than parmesan.

Nb. The dressing is also really good as a pasta sauce if you are fancying something a little more substantial and carby!!

Enjoy!


Serves 4 as a side salad

Ingredients

  • 1 Tin chickpeas
  • 1/2 Red onion
  • 1 Red pepper
  • 1 Ripe avocado
  • 1/3 Cup nutritional yeast
  • 1/2 Cup extra-virgin olive oil
  • Handful fresh basil
  • Juice of 1/2 Lemon
  • 1/2 Cup walnut halves

Method

  1. Drain the tin of chickpeas and place in a medium sized mixing bowl.
  2. Wash and dice the pepper and avocado.
  3. Finely dice the red onion.
  4. In a blender, blend together the olive oil, lemon juice, nutritional yeast, basil leaves and walnut halves, with a pinch of salt and pepper, until smooth.
  5. Pour the dressing over the chickpeas and mix together.
  6. Add in the red pepper, red onion and avocado and mix again to combine.
  7. Garnish with extra basil leaves (you know, to make it look fancy). Or alternatively if you are making this just for yourself, forget about the garnish and devour!

p.s. if you want to learn more about nutritional yeast take a look at my post entitled ‘nutritional yeast’,  (oddly enough).

Greek-Style Quinoa Salad

For my first recipe I thought I would keep it seasonal and share a summery salad recipe. This quinoa salad uses ingredients typically associated with a Greek salad such as feta, oregano and black olives but is made even better (and more filling) by the addition of the quinoa which is packed with protein, making it perfect for a healthy lunch.  It could also be served as an accompaniment to some grilled chicken or portobello mushrooms for a healthy and filling dinner.

NB. If reading in the UK, ‘summery’ weather has probably yet to rear it’s head – thankfully this can be enjoyed come rain or shine.  Enjoy!


Serves 2 (4 if served as side salad)

Ingredients

  • 1 Cup Dried Quinoa
  • 1 Cup chopped baby spinach
  • 1/2 cup chopped olives
  • ½ cup chopped walnuts (or other variety nut or seeds)
  • 1 cup crumbled feta
  • 1 cup avocado

For the dressing:

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Pinch salt and pepper

Method

  1. Rinse the dried quinoa and add to a pan with two cups boiling water, cover with lid. Cook the quinoa on a low-medium heat, until tender (time usually is around 12-15 minutes).
  2. As the quinoa is cooking,  chop the spinach and prepare the avocado by removing the stone and dicing (splash a little lemon or lime juice onto the avocado to prevent from going brown).
  3. Combine in a blender (or whisk together by hand) the ingredients for the dressing.
  4. Once the quinoa has cooked, remove from the heat and fluff up with a fork.   Drizzle over the dressing and mix.  Add all other ingredients to the pan and mix again carefully – ensuring all ingredients are evenly distributed.
  5. Serve, eat and enjoy!