Spinach and Feta Fritters

I don’t know about you but I have a tendency to crave ultimate mood food (aka pizza, burgers and the like) when I am relaxing. To me, Sunday is my day of relaxation. I am usually at home and pretty lazy quite frankly but a girl’s gotta eat right? And so comes today’s recipe.

Opened the fridge and it was pretty bare. However we tend to freeze our leafy greens when they’re no longer good for fresh use so I had a whole stash of kale and spinach ready to go. Next stop, creamy element. I’m a big sucker for cheese and eat it religiously so threw some feta in the mix for these ones as it pairs perfectly with leafy greens. Lastly, a twist. A half filled jar of semi dried tomatoes that lifted the dish to what became a really great lunch.

Spinach and Feta fritters (yields 4-6 small fritters) 

What you’re going to need

1 heaped cup of baby spinach and kale

3 small semi dried tomatoes, roughly chopped

20g feta cheese

1 egg

1/2- 1 tablespoon self raising flour

salt and pepper to season

basil + olive oil to dress (optional)

Method

  1. In a pulse blender, combine the baby spinach, kale feta and semi dried tomatoes. Pulse until roughly chopped (don’t blend too much or you’ll end up with more of a dip consistency)
  2. Transfer mixture from the blender to a small bowl. Add the egg and mix well with a fork. Once combined, add small amounts of flour and stir until mixture holds well together but it’s not too thick. (too much flour makes fritters rubbery in texture and taste. Add with caution)
  3. Heat up a non stick fry pan on medium. Once hot, spoon even amounts of the mixture onto the pan. Cook on one side for about 2 minutes or until you can comfortably flip them over with a spatula. Flip over and cook for 30 seconds to 1 minute until golden brown
  4. Serve immediately with chopped basil and olive oil drizzle.

Spinach and Feta Fritters

 

Frozen Yoghurt Bark

I’ve seen this concept of food called “bark” quite a bit recently, mostly with chocolate of some description. However, I stumbled across a blogger named “The Fussy Eater” who has created a marvellous recipe for Greek Yoghurt Bark. I took my inspiration from her however, I completely simplified it just because of time, budget and level of laziness at the time. I like the idea of the yoghurt bark just because it is handy if you don’t have any popsicle holders (or all the ones you currently have are occupied) and also too I find that if I freeze a bunch of yoghurt in a cup, I feel like I need a jackhammer to eat it and so this method of frozen yoghurt works a treat. This recipe is lactose free and refined sugar free!

Frozen Yoghurt Bark

What you’re going to need

250g Greek Yoghurt (the one I made is using Black Swan Lactose Free Greek Yoghurt)***

4 strawberries, blended into a thick liquid (no water necessary)

flat tray, lined with baking paper

Method

1. Pour yoghurt onto the lined tray and spread evenly

2. Pour your strawberries over the top (if you want to get fancy with patterns just use a skewer and play around with it)

3. Freeze for about 4-6 hours

4. Snap and enjoy!

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***Black Swan Foods are an Australian brand which I don’t think are stocked overseas currently. If you are lactose intolerant, substitute your preferred yoghurt of choice