Vegetarian

(Gluten Free, Meat Free) Not a huge fan of broccoli? No problem! You’ll barely notice them in these little wonders. These gems are packed with flavour and veggies in all the right ways! Great for a quick snack or a tasty meal.

Ingredients:

2 large broccoli stalks and heads (I only had one stalk so I also substituted the second stalk with 8 closed cup mushroom)
2 large spring (green) onions, finely sliced or 1 small onion, finely diced
3 large garlic cloves, diced
1 tsp lemon zest
100 g (about 3/4 cup) or more of ground almond (I didn’t have ground almonds so I just used gluten free flour)
80 g (about 3/4 cup) Parmesan, grated
A large handful of chopped fresh coriander (cilantro), parsley, dill or basil (I used coriander)
1/4 tsp sea salt (or to taste)
Ground black pepper to taste
1 tsp ground cumin, chill or smoked paprika (optional -add to taste)
1-2 eggs, beaten
Coconut oil to fry(to make trial patty)

Directions:

Preheat oven to fan 170C (325F)
Grate whole broccoli on course teeth or throw in food processor.
Combine all ingredients except the egg in a big bowl. Mix in one of the beaten eggs and don’t over mix to make the mixture too wet. If the mix is too wet, add more ground almond/gluten free flour. If it’s too dry, add as much of the other beaten egg as you needed.
Take a spoonful to make a tester fritter and fry in a little coconut oil for a few minutes on each side. Try the fritter for flavour and add whatever seasoning you think is needed for the rest of the mixture.
Once you’re happy with the flavour, shape the mixture, making about 30 patties 4cm (1.5in) in diameter and spread across 2 baking sheets. Bake for 20-25 minutes until firm. Here they are before hit the oven:

Broccoli Fritter Prep

Source | Hemsley Hemsley, ‘The Art of Eating Well’

Avocado Dip:

1 avocado
2 tbsp lime/lemon
2 tbsp extra virgin olive oil
1 handful of fresh coriander (cilantro)
1 garlic clove
1/4 tsp or more of cayenne pepper, minced chili or jalepeño peppers to taste
Sea salt and black pepper to taste

Serve fritters warm/cold on a big bed of whatever greens you have in your fridge along with some red pepper or chopped tomatoes if you have them!

So Yum Yum. xoxo

(Gluten Free, Dairy Free, Meat Free | Paleo-Friendly) In London these days, I feel like corn fritters are ‘cool.’ I wasn’t sure how I felt about them until I went ahead and just tried them. Well, I got a taste and now I’m fully on the bandwagon! It’s like a savory pancake with the added bonus of sneaking a veggie into your breakfast. I can see what all the hype is about.

Ingredients

15 g (⅛ cup) coconut flour
15 g (⅛ cup) white rice flour (I didn’t have separate coconut and white rice flours so I just used 30g (1/4 cup) of a gluten-free flour blend)
½ tsp gluten-free baking powder
½ tsp cayenne pepper
½ tsp ground cumin seeds
pinch salt
¼ cup water
2 eggs
1 ear corn, kernels only (I just used a can of corn)
¼ red capsicum (bell pepper), diced
1 sprig spring (green) onions, diced
coconut oil for frying

Instructions

Sift flours and spices into a medium bowl. In a separate bowl or jug whisk together water and eggs until well combined.
Pour egg mixture into the flour bowl and mix well to combine. Add corn, chopped capsicum and spring onions. Mix well.
Heat about 2 tablespoons coconut oil in a large skillet over medium heat. Using a ¼ cup spring-loaded ice cream scoop or spoon, ladle the batter into the hot oil, flattening out into rounds. Cook for 2-3 minutes on each side. Flip carefully and cook for another 2 or so minutes, or until browned.
Serve hot (or cold) with roasted tomatoes, avocado wedges, coriander leaves and a little grated cheese or macadamia nuts.
Store leftover fritters in an air-tight container in the fridge for upto 2 days.

Serves 2

Source | Martyna Angell, ‘The Wholesome Cook’

To serve: