Tag Archives: dinner

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.

 

Quinoa Burgers

Quinoa – that wonderful ancient grain that’s a complete protein containing all the essential amino acids as well as being high in minerals, and naturally gluten-free and delicious. Here we cook it, add seasoning and vegetables, then blend half of it to make it stick together, and form it into patties which are baked in the oven until golden. Delicious with a salad or in a bun or just as is with green pea sauce! Enjoy.

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Tofu Zucchini Casserole

Zucchinni and scaloppini! What a great season they’ve had this summer. I think we came up with a new way of serving them every third day over the last couple of months to keep them exciting. Here’s one of our old favourites that makes a hearty and warming meal.

This recipe is very easy to execute, once the tofu and zucchini are diced up into nice little cubes 🙂 It’s then just a matter of assembling and baking. Continue reading

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