Spaghetti and Meatballs

 

Our family loves pasta, especially the kids. Whenever those carbohydrate loaded  shapes hit their plate (regardless of shape), it’s guaranteed a smooth and enjoyable meal for all – as long as I meet the requests of spaghetti being cut up or long! And to be sure, I always ask about 5 times, until I get the response “Mum, I said, I want it long”!!!

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This recipe is inspired by Jamie Oliver’s meatball pasta. I have just added a few things and tweaked it slightly. If you are time poor, or have to work and need a quick meal to reheat for the family, this is a great one and like any pasta sauce, lasagna type meal, it is always better the next day. The last time we had this, I made the sauce on a Tuesday night to have for dinner on Wednesday, and it was SO much better than when I make and eat it on the same day.

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Basil in this recipe is a great addition, but if you don’t have it, it’s still pretty delicious without it. I normally use spaghetti, but if you have little kids and they prefer macaroni or other shaped pastas, they are just as easily substituted.

The meatballs themselves can be made in advance and refrigerated, prior to cooking, until needed.

Ingredients:

Serves 4

Meatballs

  • 400 lean beef mince
  • 1 tbs Dijon mustard
  • 2 sprig rosemary, finely chopped
  • 1 tbs dried oregano
  • 2 cloves garlic, crushed
  • 1/3 cup multigrain breadcrumbs
  • 1 egg
  • 1 tbs olive oil

Sauce

  • 1 brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 medium sized eggplant, cut into 1-2 cm cubes
  • 1 long red chilli
  • 2 x 400g tins diced tomatoes
  • 1 big handful of basil leaves, roughly torn
  • 1 tbs olive oil
  • Salt and Pepper to taste
  • 1/3 cup grated parmesan cheese
  • 300g spaghetti

Method:

  1. Place the diced eggplant into a colander and season generously with salt and set aside for ~15 minutes. This will allow the eggplant to sweat, which removes some of the bitterness.
  2. To make the meatballs, place all ingredients, except the oil into a medium sized bowl.
  3. Using your hands, mix the mixture thoroughly, until well combined. If the mixture is too wet, add some more breadcrumbs.
  4. Shape the meatballs by rolling heaped teaspoons of the mixture into balls and place onto a plate. Once all meatballs are made, drizzle with olive oil and shake to coat.
  5. Heat olive oil in large saucepan over medium heat. Add the meatballs and cook for 6-7 minutes, turning regularly to ensure they are cooked. Remove from frypan when cooked.
  6. Wipe the frypan clean and heat 1 tbs oil over medium heat. Add onions and cook for ~7-8 minutes or until translucent.
  7. Add garlic, chilli and eggplant and cook for a further 1-2 minutes.
  8. Add tomatoes and 1 handful of chopped basil and bring to the boil.
  9. Turn heat down to a simmer and add meatballs. Cook for 15-20 minutes or until sauce is reduced slightly. Turn off the heat.
  10. To make the pasta, fill a large pot with water, add some salt and bring to the boil. Once boiling, cook the pasta until al dente. Drain.
  11. To serve, divide the pasta among four bowls, top with meatballs and grated parmesan cheese and some torn basil leaves.

Middle Eastern Lentil Salad

Once a week, I try to cook a vegetarian meal to mix things up, decrease the amount of meat we have and increase our intake of legumes and lentils (as these make a great protein alternative for meat, fish or poultry). This meal ticks all these boxes.

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This meal came about when I was searching for a Middle Eastern Lentil dish, but wasn’t happy with what I found, so I did some experimenting and this was the end product, and I must say it is quite delicious!

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I would like to say that the kids love this, (Mark did the first time he had it) and I think they probably would if there were just one of them, but they always tend to feed off each others opinions of meals. For example, if Mark gets up to the table and says “I don’t like it”, before even trying it, Claire will automatically say “yuck!”, and so the fun and the bribery begins….”if you have 5 mouthfuls, you can have some strawberries on your yoghurt”, and so on…

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This salad is also a great option for lunch, so if you are making it, save some for lunch the next day. I also think the flavours are further enhanced the next day.

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Enjoy xx.

Ingredients:

Serves 6

  • 1 medium eggplant, cut into 1-2 cm cubes
  • 300g pumpkin, cut into 1-2cm cubes
  • 1 medium zucchini, cut into 1-2 cm slices and cut into quarters
  • 4 cloves of garlic, crushed
  • 1 red onion, sliced
  • 3 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp fennel seeds
  • 1 cup of dry green lentils
  • 1 tin of brown lentils, drained
  • 1 tsp honey
  • 2 tbs coriander, finely chopped
  • 2 tbs dill, finely chopped
  • Juice of 1 lemon
  • 2 tbs olive oil
  • 50 g feta or goats cheese, crumbled
  • 1 tbs currants
  • 1 tbs toasted pine nuts
  • Natural yoghurt to serve

Method:

  1. Heat oven to 200°C and line a baking tray with baking paper.
  2. Place eggplant in colander and sprinkle with 1-2 teaspoons of salt. Mix and leave for ~30 minutes.
  3. Place green lentils, 1 tsp of cumin and 1 clove of garlic in a saucepan, cover with water and bring to the boil. Cook for 30 minutes or until lentils are tender. Once cooked, drain, discard garlic.
  4. Place zucchini, pumpkin and eggplant into a plastic bag, add a drizzle of olive oil and toss around to coat.
  5. Place vegetables onto a baking tray and cook for 30-40 minutes or until golden brown.
  6. Heat fry-pan over medium heat. Add 1 tbs of olive oil, garlic and onion and cook for ~ 5 minutes.
  7. Add cumin, coriander, fennel and paprika and stir to season pan. Don’t allow it to burn.
  8. Add the juice of half a lemon, the green and brown lentils and honey and stir for 3-4 minutes until heated through. Remove from heat and place lentils into a large bowl.
  9. Place currants into a small bowl and cover with boiling water for 10 minutes to rehydrate.
  10. Once the vegetables are cooked, add them to the lentils.
  11. Mix through the dill, coriander, feta, pine nuts and dress with remaining olive oil and lemon juice and mix gently.
  12. Serve into bowls with 1 dsp of natural yoghurt.

Lemon and Garlic Brussel Sprouts

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Brussel sprouts, you either love them or you hate them. I am the former, my husband is the latter, which means more for me!

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I truly believe if you try brussel sprouts, that are cooked correctly (not cooked until they are soggy), with some complementary flavours, there is no reason why you shouldn’t like them. I am yet to convince Aaron of this…one day he’ll come around…

These sprouts literally take about 5 minutes and are a great accompaniment to any meal. And, there will be many more brussel sprout recipes to come, so stay tuned!

Ingredients:

Serves 4

  • 20 brussel sprouts
  • 1 tbs butter
  • 1 tbs olive oil
  • 4 cloves garlic, crushed
  • Zest and Juice of 1 lemon
  • Salt and pepper

Method:

  1. Trim the bottom of the brussel sprouts and cut each sprout in half.
  2. Heat a medium sized saucepan with a lid over medium heat and add oil and butter. Once the butter is melted, add the crushed garlic and place the sprouts into the saucepan, cut side down.
  3. Add the lemon zest and 3/4 of the juice and place the lid on. Cook for ~2 minutes, give the frypan a shake and cook for a further 1-2 minute or until brussel sprouts have deepened in colour. DO NOT OVERCOOK!
  4. Once sprouts are cooked, place into a serving dish and add remaining lemon juice and salt and pepper to taste.

Homemade Muesli

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Making my own muesli has been on my to do list for years and the other day, I finally got there! After going to the Dandenong Market last week, I stocked up on ingredients – nuts, seeds, dried fruit, coconut, etc at a fraction of the cost of the supermarket.

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Our whole family eats muesli for breakfast most days, yes, even the kids! For the first year or so of their respective lives, Weetbix was the go to, but then that waned, so I tried sugar-free Cheerios, which was a winner for a few months, but this also waned. Mark then happily settled with muesli or porridge about 6 months ago and eats his breakfast like a champion (most days). Claire, on the other hand goes through phases of what we call ‘hunger strikes’ where she eats very little, and during this time breakfast is the first meal to be abandoned. However, since I have made this muesli, everyday she has had it with yoghurt and fruit, and asked for a second bowl (that’s 3 days and counting)!

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Obviously, muesli comes in all shapes and sizes – toasted, untoasted, gluten free, sugar free, nut free, and it also can vary so much depending on different nuts, fruit, seeds or spices you are to add. I’m going to call this particular batch Untoasted Cranberry, Almond and Apricot Muesli. I personally think it is quite delicious, and I’m yet to cost it, but I’m pretty sure it will work out cheaper than most muesli (especially those that are $15-20 for a 500g bag).

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If you are after a gluten free alternative, you could use gluten free oats or swap out the oats for quinoa flakes or just use more of the buckwheat groats as the base. Did you know that buckwheat isn’t actually a grain (contrary to what its name suggests), it’s a seed that is a relative of rhubarb. It’s rich in carbohydrates and due to this and its structure, it is a pseudo cereal and gluten free.

Enjoy this great way to start the day!

Ingredients:

Makes ~1.4kg

  • 750g rolled oats
  • 100g slivered almonds
  • 75g pepitas
  • 75g sunflower seeds
  • 50g linseed
  • 75g raw buckwheat groats
  • 50g shredded coconut
  • 100g dried apricot, finely diced
  • 100g craisins, chopped
  • 1 1/2 tbs cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger

Method:

  1. Heat a medium sized nonstick frypan over medium heat. Add the almonds and toast, stirring regularly, until they begin to colour. Place into a large bowl once browned.
  2. Place sunflower seeds, pepitas and buckwheat into the pan and cook, stirring for 1-2 minutes or until starting to gain some colour. Add to the almonds.
  3. Place the coconut into the pan and turn the heat off. Quickly move the coconut around until it starts to brown (this will happen very quickly – be careful not to let it burn). Add to the nuts and seeds once browned.
  4. Add the remaining ingredients into the bowl and gently fold until well combined.
  5. Allow muesli to cool before placing into an airtight container.
  6. Enjoy ~ 1/2 cup for breakfast, topped with yoghurt and fruit.

Pulled Chicken Nachos with Black Beans and Guacamole

Everybody loves nachos! And while I wouldn’t recommend making this meal a weekly occurrence  in your household, it is great for a once in awhile or a starter if entertaining guests. It is more nutritionally sound than your traditional nachos as the chicken, beans and cheese add a good amount of protein and there is also a nice selection of vegetables included in there as well. We could almost call it healthy nachos!

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This recipe was inspired by a recipe from the Gourmet Traveller magazine and has become a good one for something different every now and then. I find that the kids love all Mexican food we have, especially this one, as they can use their fingers and let’s be honest, they are pretty much just eating corn chips for dinner! As I said, an occasional meal.

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It is a good meal, as the ‘more nutritious part of the meal’ – the pulled chicken and black beans, the guacamole and the tomato salsa, can all be made in advance. This just leaves the pairing with the less nutritious part of the meal, namely the corn chips, until just before dinnertime…winning for everyone, except maybe the kids as there is less cooking needed after 5pm, so potentially less time needed for ABC kids!

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The way I have made it cooks the pulled chicken in the oven, but there is no reason why you couldn’t do all the prep for this in the morning before work and pop the chicken in the slow cooker and come home with tender, falling apart chicken 8-10 hours later.

Enjoy xx.

Ingredients

Serves 4 (as a meal)

  • 1 tbs olive oil
  • 2 chicken thighs
  • 1 brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 tsp cumin
  • 1 tsp coriander
  • 3/4 tsp smoked paprika
  • 1 tbs red wine vinegar
  • 1 x 400g tin diced tomatoes
  • 1 red capsicum, diced
  • 150mL chicken stock
  • 1 long red chilli (optional)
  • 1 x 400g tin black beans
  • 200g plain corn chips or tortilla chips
  • 200g cheddar cheese, grated
  • 1 corn cob, kernels removed
  • 1 tbs coriander leaves, roughly chopped
  • Salt and pepper

Tomato salsa

  • 2 tomatoes, finely chopped
  • 1/4 red onion, finely diced
  • 1/2 cup coriander, roughly chopped
  • Juice of 1 lime
  • 1 tbs olive oil

Guacamole

  • 1 ripe avocado
  • Squeeze of lime juice
  • 1-2 tbs natural yoghurt

Method:

  1. Preheat the oven to 160°C. Heat oil in a medium sized ovenproof casserole dish with a lid.
  2. Add chicken and brown (2-3 minutes on each side), remove from pan.
  3. Add onion and garlic and sauté until translucent. Add cumin, coriander and paprika and cook for 1-2 minutes (don’t let it burn).
  4. Deglaze the pan with red wine vinegar, add tomatoes, stock, 3/4 of the capsicum, chilli and chicken and bring to the boil.
  5. Once boiling, place the lid on an into the oven and cook for ~60 minutes.
  6. Once cooked, allow to cool slightly. Remove the chicken and shred it. Return to the dish, along with the black beans, 1/2 of the corn kernels and salt and pepper to taste.
  7. To make the tomato salsa, combine all ingredients in a bowl, add salt and pepper to taste and refrigerate until needed.
  8. Increase the oven temperature to 180°C.
  9. To make the guacamole, place avocado into a small bowl and break up/mash with a fork. Add in yoghurt and mix until relatively smooth. Add lime juice and refrigerate until needed.
  10. To assemble the nachos, spread out chips onto a baking tray, top with pulled chicken mixture and scatter grated cheese over the top. Cook until cheese is melted and starting to bubble, 10-15 minutes.
  11. To serve, top nachos with guacamole, tomato salsa, remaining capsicum and corn kernels and coriander leaves.

Roast Vegetable and Quinoa Salad with Citrus Chicken

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This meal is one of my go to’s when I’m stuck for ideas. Its nothing fancy, but it’s tasty, nutritious and wholesome and most of it can be prepared in advance, leaving minimal work at witching/hunger hour (5-6pm). Quinoa is a gluten free grain, so is suitable for individuals with Coeliac Disease. It is a good alternative to cous cous and is a good source of fibre, protein and carbohydrate. Cooking quinoa is really simple and quite similar to the cooking of rice.

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Today, I cut the veggies for roasting up just after breakfast and kept them in the fridge. Then at lunchtime, I roasted them and marinated the chicken, then all that was left to do in the evening was to make the quinoa and cook the chicken (I could have also cooked the quinoa at lunchtime and just reheated at dinnertime).

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If I had pine nuts, I would have used those in place of the roasted chickpeas, but I had some leftover roasted chickpeas from my Roast Pumpkin and Beetroot Salad (see link for how to roast chickpeas), so I used those instead, both options adding some extra protein, which helps to make this meal more nutritionally complete, especially if you are vegetarian and choosing to omit the chicken.

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Enjoy!

Ingredients:

Serves 3-4

  • 1 chicken breast
  • Juice of 1 orange
  • 1/2 medium zucchini
  • 1 small eggplant
  • 1 small sweet potato
  • 300g pumpkin
  • 1 small beetroot
  • 1 cup broccoli, cut into small florets
  • 2 handfuls of rocket leaves
  • 1/4 cup roasted chickpeas
  • 50g danish feta
  • 2/3 cup white quinoa
  • 2 tbs olive oil

Method:

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. To marinate the chicken, cut chicken into strips and place into a small bowl. Add 1/2 the orange juice and reserve the remainder for the dressing.
  3. Chop the eggplant into 1-2cm cubes and place in a colander. Sprinkle generously with salt to remove bitterness.
  4. Cut up remaining vegetables for roasting (all but broccoli) into 1-2 cm cubes. Place in a plastic bag or container with a lid, along with the eggplant and add 1 tbs of olive oil and shake to coat.
  5. Place onto baking tray and cook for ~45 minutes or until golden.
  6. To cook the quinoa, rinse in water, then place in a small saucepan with 1 1/3 cups of water. Bring to the boil with the lid on, then reduce the heat to a simmer.
  7. Add broccoli florets and continue to cook until all water is absorbed. Fluff quinoa with a fork.
  8. To cook the chicken, heat 1 tbs of oil in a frypan over medium heat. When hot, add the chicken, draining off excess juice. Cook for 4-5 minutes on each side.
  9. Place quinoa, broccoli and vegetables into a serving bowl, add the rocket, chickpeas and crumbled feta. Add reserved orange juice and gently stir to combine.
  10. Serve onto plate and top with chicken.

Apple and Cinnamon Pikelets

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Pikelets are one of the snacks that have truly stood the test of time. You can find a recipe for them in any CWA or equivalent cookbook. I have fond memories of pikelets from my childhood – Mum would often make us kids a batch for afternoon tea and we would normally have them with golden syrup and whipped cream (still my favourite). I do remember one or two occasions (when Mum wasn’t home) where the leftover cream may or may not have been used for a cream fight with my 3 siblings. We did, however, manage to cover our tracks quite well as it was many years later that Mum actually found out about this!

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My kids now love pikelets as well, they are simple, can be made in 15-20 minutes and will keep well in the fridge or freezer. Most traditional recipes will use sugar, but when making them for the kids, I will add fruit of some sort, apple, pear, banana, berries, etc, and they love them. They usually just eat them plain, but today I treated them with some jam and natural yoghurt.

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Mark will usually help me to cook them (and eat the mixture) and if his attention span is long enough, he has also mastered spooning the mixture into the pan and flipping them (without burning himself). Claire likes to join in the helping, but at nearly 2 she is definitely more of a hinderance and it usually results in flour going everywhere.

Ingredients:

Makes 15 pikelets

  • 1 1/2 cups wholemeal SR flour
  • 1 Granny Smith apple, peeled and grated
  • 2 tsp cinnamon
  • 1 egg
  • 1 cup milk

Method:

  1. Place flour and cinnamon into a medium sized bowl and mix to combine.
  2. Add apple, egg and milk. Mix until well combined.
  3. Heat non stick frypan over medium heat. When hot, add heaped spoonfuls of mixture and cook until pikelets start to bubble.
  4. Flip and cook for a further 2-3 minutes.
  5. Serve as is or with jam or golden syrup and natural yoghurt or whipped cream.

Pumpkin and Beetroot Salad with Crispy Chickpeas

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This one is for you Mum – enjoy!

I love the combination of beetroot with pumpkin. The colour combination is fabulous and the sweetness of the pumpkin really helps to balance out the slight bitterness of the beetroot. This salad would make a great lunch or accompany to a meat based dish at dinner, particularly a Middle Eastern style lamb or chicken.

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The chickpeas are not required, but really make it by adding a great little crunch as well as a protein source. The chickpeas can be prepared in advance and stored in an airtight container. These are also great as a snack! Seasoning, such as salt and pepper or spices such as paprika or cumin can be added to add some excitement if eating these as a snack. Feta is something that I would normally add to this salad, but didn’t have any on this occasion, so went without.

These majority of the ingredients in this dish are from our garden. Below is yesterdays harvest – we pulled all the pumpkins out so we could reclaim our backyard and make room for our Winter veggies.

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This salad can be served warm or cold. If serving cold, add rocket, chickpeas dressing just before eating to prevent rocket and chickpeas going soggy.

Ingredients:

Serves 4 as a side

  • 400g pumpkin
  • 2 medium beetroot
  • 2 handfuls rocket leaves
  • 1/3 cup roasted chickpeas
  • 1 tsp honey
  • 2 tbs olive oil
  • 60g danish feta (optional)
  • Salt and pepper to taste

Method:

  1. Preheat oven to 160°C and line a baking tray with baking paper.
  2. To roast the chickpeas, drain and rinse tinned chickpeas.
  3. Place chickpeas on prepared baking tray, drizzle with ~1/2 tbs of olive oil and toss gently to coat. Cook for 30-40 minutes or until chickpeas are dry. If making in advance, allow chickpeas to cool in the oven.
  4. While the chickpeas are cooking, peel and cut the pumpkin and beetroot into 2-3cm chunks.
  5. Place into a plastic bag or a container with lid and add 1/2 tbs olive oil and shake to coat. Place onto baking tray and cook for 45 minutes or until starting to brown and beetroot is tender.
  6. To prepare salad, place rocket, roast pumpkin and beetroot, chickpeas and feta (if using) into a medium sized bowl and toss gently.
  7. To make the dressing, heat 1 tsp of honey in the microwave until runny (10-15 seconds). Combine this with 1 tbs of olive oil and stir vigorously. Drizzle over salad and toss to coat.

 

Roast Carrot and Cumin Dip

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Although dips are readily available at supermarkets, I still love being able to make my own, knowing exactly what goes into them. A dip is actually really easy to make (especially if you have a food processor). They make a very nutritious snack if served with veggie sticks, are great to throw on a platter as a starter with some crackers and can conveniently be spread on wraps or bread and make part of a sandwich.

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Roasting the carrots, although time consuming, adds a delicious caramelisation flavour to this dip that you wouldn’t get if you were to steam or boil the carrots in order to tenderise them. So, go to the effort, pop them in the oven and keep yourself busy for an hour and they will be ready before you know it.

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I first made this roast carrot dip close to a year ago when we had too many carrots coming out of our garden and they were so sweet and small, so rather than bothering to peel them, I decided to wash them, roast them and blend them. The sweetness of the carrot really makes the difference, so if your carrots are a bit flavourless, add some honey when roasting them (which is what I have done this time).

Happy dipping!

Ingredients:

Makes ~500g of dip

  • 4 medium carrots
  • 1 tsp honey
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 4 heaped tbs natural yoghurt
  • Juice of 1/2 a lemon

Method:

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Peel and roughly chop the carrots, then place into a plastic bag or container with a lid, add the oil and honey and shake to coat.
  3. Place carrot onto baking tray and cook for ~1 hour or until the carrot is tender.
  4. Allow carrot to cool completely.
  5. Once cool, place carrot, garlic, cumin and yoghurt into the food processor and blend on high until smooth. You made need to stop the food processor to scrape the sides.
  6. With the blade still running, gradually add the lemon juice and blend until combined. If you are after a more runny dip, add some more lemon juice or some water.
  7. Serve with veggie sticks, crackers or grilled pita bread
  8. Will keep for ~4-5 days in an airtight container in the fridge.

NOTE: this batch makes 500g of dip, so if you can’t see yourself getting through that quantity in 4-5 days, then try halving the recipe.

Zucchini and Corn Fritters

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Fritters are an amazingly versatile yet simple creation. They are suitable for pretty much any meal of the day and are also great for a snack. I find that the kids love them (most of the time) and they can be varied depending on what you have in your fridge and pantry.

Last week, we received 4 zucchinis in our fruit and vegetable box, so to make room for this weeks delivery, fritters were on the menu. I’m a big fan of corn and wherever it fits, I like to include it, hence its appearance in these fritters. It also adds a bit more colour and excitement to the batch.

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Adding a poached egg helps to make this meal more of a main meal and more nutritionally balanced, adding a good quality protein source that is otherwise lacking in a vegetable based fritter (despite the 2 eggs for a batch of 18, which equates to less than 1g of protein per fritter). Adding the cumin gives these a bit of a Middle Eastern feel, but it can quite easily be left out if that’s not your thing.

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Poaching eggs is something that is actually really simple! It’s only been in the past year or so that I have actually discovered the ease of creating such amazing eggs. Don’t be scared of it, give it a go – I outline below how to poach eggs simply at home. And don’t aim for them to be perfectly poached like you would get at a restaurant, you’ll be disappointed, but they will still taste good!

One of the really convenient things about fritters, especially when kids are involved is that they freeze REALLY well, so can be ready in 2 minutes for a quick meal or snack for little hungry mouths.

Happy frittering 🙂

Ingredients:

Makes 18 fritters

  • 2 medium zucchini, grated
  • 1/4 red onion, finely diced
  • 1 corn cob, kernels removed
  • 2 tbs chopped coriander
  • 2 tsp ground cumin
  • 2 eggs
  • 1 cup wholemeal SR flour (white flour is fine too)
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1 tbs white vinegar

To serve:

  • Natural yoghurt – 1 heaped tbs per person
  • 1 poached egg per person
  • 1 handful of rocket per person

Method:

  1. Combine grated zucchini, corn, onion, coriander and cumin in a medium sized bowl and mix.
  2. Add eggs, flour, milk and salt and pepper and stir until well combined.
  3. Heat non-stick frypan over medium heat. When hot, add heaped spoonfuls of mixture (~5cm diameter) to pan and cook for 3-4 minutes.
  4. Flip fritters and cook for a further 2-3 minutes. Remove from pan and repeat with remaining mixture.
  5. If serving with a poached egg, bring a small saucepan full of water to the boil with 1 tbs of white vinegar.
  6. While the water is boiling, arrange fritters on plate (2-3 per person) with rocket and natural yoghurt.
  7. Crack one egg into a small dish. Once the water is boiling, gently pour the egg into the boiling water and leave to cook for 2-3 minutes.
  8. Using a slotted spoon, check the egg after 2 minutes, by gently lifting it out of the water and testing the consistency of the yolk by pressing it gently with your finger.
  9. When the yolk is of desired consistency, remove from water with slotted spoon and place on top of fritters. Enjoy!