su­per green frit­ters

donna hay - Fresh + Light - - Contents - pho­tog­ra­phy CHRIS COURT styling AM­BER DE FLORIO

Get your greens in a very tasty pack­age with these easy frit­ters that are ab­so­lutely brim­ming with ben­e­fits

It’s easy to bun­dle en­ergy-boost­ing greens into de­li­cious frit­ters, and we’ve added a few smart ex­tras for even more whole­food good­ness, per­fect for any meal of the day.

With crispy edges, fra­grant herbs and tart pops of flavour, GREENS are es­pe­cially tasty in frit­ter form. The bonus? Plenty of vi­ta­mins and min­er­als to boost your IM­MU­NITY and over­all WELL­BE­ING.

feta, sil­ver­beet and chick­pea frit­ters

400g can chick­peas (gar­ban­zos), rinsed and drained ¼ cup (50g) black chia seeds

4 eggs

1 tea­spoon finely grated lemon rind

1 cup flat-leaf pars­ley leaves

100g sil­ver­beet (Swiss chard) leaves, torn

100g feta, crum­bled sea salt and cracked black pep­per

1 ta­ble­spoon ex­tra vir­gin olive oil chilli flakes and lemon wedges, to serve

cu­cum­ber tzatziki

1 cup (280g) nat­u­ral Greek-style (thick) yo­ghurt 1 Le­banese cu­cum­ber, de­seeded and grated

Place the chick­peas in a large bowl and crush with a fork. Add the chia seeds, eggs, lemon rind, pars­ley, sil­ver­beet, feta, salt and pep­per and mix to com­bine. Set aside for 20 min­utes to thicken.

Heat half of the oil in a large non-stick fry­ing pan over medium heat. Work­ing in batches, add ¼ cups of the mix­ture to the pan and cook for 2–3 min­utes each side or un­til golden and cooked through, adding the re­main­ing oil as nec­es­sary.

To make the tzatziki, place the yo­ghurt, cu­cum­ber, salt and pep­per in a small bowl and mix to com­bine. Serve the frit­ters with the tzatziki, chilli flakes and lemon wedges. MAKES 12.

crispy pea, kale and goat’s curd frit­ters

1 cup (140g) frozen peas, thawed ¼ cup (50g) black chia seeds

3 eggs

2 ta­ble­spoons finely chopped chives 50g kale leaves, torn

1 tea­spoon sea salt flakes cracked black pep­per

100g goat’s curd ex­tra vir­gin olive oil, for driz­zling lemon zest, to serve lemon wedges, to serve

Pre­heat oven to 200°C (400°F). Place the peas in a large bowl and crush with a fork. Add the chia seeds, eggs, chives, kale, salt and pep­per and stir to com­bine. Set aside for 20 min­utes to thicken.

Place ¼ cups of the mix­ture on a large oven tray lined with non-stick bak­ing pa­per. Cook for 12 min­utes or un­til golden and crisp. Serve with the goat’s curd, oil, pep­per, lemon zest and lemon wedges. MAKES 8.

broc­col­ini and harissa frit­ters

2 bunches (about 400g) broc­col­ini

¼ cup (50g) white chia seeds

4 eggs

2 tea­spoons harissa paste

⅔ cup (50g) finely grated parme­san

1 cup co­rian­der (cilantro) leaves and stems, finely chopped 1 tea­spoon sea salt flakes cracked black pep­per

1 ta­ble­spoon ex­tra vir­gin olive oil wa­ter­cress leaves, to serve

Cut 1 bunch of the broc­col­ini in half. Slice the tops in half length­ways and set aside. Finely chop the re­main­ing broc­col­ini and place in a large bowl. Add the chia seeds, eggs, harissa, parme­san, co­rian­der, salt and pep­per and mix to com­bine. Set aside for 20 min­utes to thicken.

Heat half of the oil in a large non-stick fry­ing pan over medium heat. Work­ing in batches, add ¼ cups of the mix­ture to the pan and top with the re­served broc­col­ini tops, cut-side up. Cook for 3 min­utes, turn and cook for a fur­ther 2–3 min­utes or un­til golden and cooked through, adding the re­main­ing oil as nec­es­sary. Sprin­kle with salt and pep­per and serve with wa­ter­cress. MAKES 8.

spi­ralised zuc­chini and haloumi frit­ters

2 eggs

½ cup (80g) whole­meal self-rais­ing (self-ris­ing) flour 2 green onions (scal­lions), thinly sliced

1 tea­spoon sea salt flakes cracked black pep­per

2 large zuc­chini (cour­gette) (about 480g), spi­ralised 1 cup basil leaves

100g haloumi, grated, plus 100g ex­tra, cut into 6 slices 1 ta­ble­spoon ex­tra vir­gin olive oil mi­cro (baby) basil and store-bought pesto, to serve

Place the eggs, flour, onion, salt and pep­per in a large bowl and mix well to com­bine. Add the zuc­chini, basil and grated haloumi and mix well to com­bine.

Heat half of the oil in a large non-stick fry­ing pan over medium heat. Work­ing in batches, add ¼ cups of the mix­ture to the pan and cook for 2–3 min­utes each side or un­til golden and cooked through, adding the re­main­ing oil as nec­es­sary. In­crease heat to high and cook the ex­tra haloumi for 1 minute each side or un­til golden brown. Serve the frit­ters with the haloumi slices, basil and pesto. MAKES 6.

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