Potato Fritters

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These fritters are dead easy. Seriously. If you can mash potatoes you can make these. A food processor is a very handy tool for grating the carrot and onion – speeds things up. Cook it, mash it, mix it, form it, bake/ fry it; done! The only thing you have to be careful of is that they are fragile. There is no binding agent, so be gentle when turning them. It helps to use a spatula that is really thin – thicker ones can catch on the fritters and bunch them up.

The kids at our preschool loved these, calling them potato cakes. The veggies give it just the right amount of flavour; very nice teamed up with roast capsicum and tomato BBQ sauce or with a beetroot & vegan ricotta salad (recipe coming soon)

Potato Fritters

  • Servings: 3-4 (makes about 10)
  • Difficulty: easy
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Ingredients:

  • 800g firm cooking potatoes
  • 80g onion
  • 130g carrot, peeled
  • 1 tsp salt
  • 1/2 tsp boullion powder 
  • 10g fresh parsley
  • Olive oil – just a little for frying

Method:

  1. Peel potatoes and ensure they are approximately the same size for equal cooking time. Boil in salted water, and let simmer for 30 min. This cooking water can be saved for use in sauces, stews or soups, as it’s rich in flavour and minerals.
  2. Mash the cooked potatoes till smooth and creamy.
  3. Grate carrots finely. Chop onion and parsley finely.
  4. Mix all ingredients well in a large bowl. Kneading it like a dough, using your hand, ensures that the seasonings are well distributed.
  5. Use a large serving spoon, or an icecream scoop to portion out fritter amounts (approx 80g each), and form into patties 1cm thick. Smooth the edges of the fritter to reduce crumbling.
  6. Heat your frypan (we use non-stick) and over a medium heat, shallow fry them with olive oil until a crust starts to form underneath. Turn them gently to keep the shape.
  7. Serve and enjoy hot.

 

Bircher Muesli

Sometimes the simplest things really are the best! This simple breakfast takes around 5-10 mins to prepare the night before, and is hearty, nutritious and yummy. It boasts the goodness of chia seeds, flax seeds and pumpkin seeds along with almonds, oats and coconut cream.

Chia seeds and flax seeds absorb liquid and become jelly-like, which makes the muesli wonderfully thick and creamy. They also contain plenty of fibre. Their consistency has a soothing effect on digestion which makes them great for colon health. The nuts and seeds are packed full of protein and minerals. Soaking the muesli overnight enables enzyme activity to break down phytic acid, which hinders our body’s absorption of minerals.

For breakfast on the run, just put it in a container with a lid (and don’t forget the spoon! 🙂

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Vegan Lasagne

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This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina.

OLYMPUS DIGITAL CAMERALeft overs keep well and also freeze well, make a big batch and enjoy it another day.  Continue reading

Broccoli, Cauliflower & Tofu Salad

This crisp and satisfying salad has been a hit at our food trailer today – sold out in one hour. The combination of crunchy (briefly blanched) broccoli and cauliflower, with tasty roast tofu cubes and crunchy toasted nuts dressed with a creamy cashew, lemon and ginger dressing is very delicious. It also fills you up, and the protein in the nuts and tofu keeps you going…OLYMPUS DIGITAL CAMERA Continue reading

Gems!

Sometimes there’s no bread in the house. Or you are tired of bread. Or you want to avoid yeast. What can you supply? Introducing: Gems! These are little biscuits made with very few ingredients, and delicious when fresh out of the oven. They are yeast free, can be gluten free, and quite versatile.
This recipe is made from rice, but gems are also nice using a mixture of buckwheat and millet – they can also be made with oat, wheat, barley or kamut flour.

It can be tricky to get the concept at first – gems are not thick and raised like a bread roll, nor are they thin like a cracker. Gems (or Fladen to Germans, oatcakes to Scots) are about 1 cm high. Baked through, they are solid, slightly moist in the middle and golden brown on the outside.

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Rice & Kidney Bean Salad

 

Gluten-free & vegan

We got this salad recipe from our friends in Germany. It’s a tasty, filling but light salad that everyone here appreciated. The mixture of colours is very appealing. Great salad to try this summer! Continue reading

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