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

 

Tuna and Corn Fritters with Yoghurt Sauce

Fritters. Something that I thoroughly enjoy eating but have struggled to get 100% right. I’m either putting too much flour, or adding milk when I don’t have to or just the combination of flavours doesn’t work out.

Ages ago when I was super lazy but hungry for something healthy, I would just eat tinned tuna, corn kernels with salt and pepper. It served its purpose but was just not enough to make a meal and so stemmed the idea to incorporate this flavour combo into fritters.

This recipe has just four ingredients + any additional seasoning you want to add. I decided to serve this up with a quick yoghurt sauce I threw together. I will provide the recipe for the sauce I made as well.

Here it is if you want to have a go! Fritters are dairy free but can be made gluten free with a simple flour swap.

Tuna and Corn Fritters (yields 2 large or 4 small fritters)

what you’re going to need

Fritters

1 x 75 g tinned tuna

1 x 75 g tin corn kernels

2 tablespoons plain flour (or gluten free alternative)

1 egg

salt and pepper, to season

1 tablespoon olive oil for frying

Yoghurt Sauce (serves 2) 

1/4 cup plain greek yoghurt (I use Jalna)

1/3 cup cucumber, grated and squeezed to remove as much liquid as possible

1/2 tablespoon extra virgin olive oil

generous squeeze fresh lime

pinch of mixed herbs

sea salt, to season

Method

  1. In a small bowl, add all ingredients for the yoghurt sauce and mix until well combined. Place in the fridge ready for serving
  2. In another bowl, add all the ingredients and mix until well combined.
  3. Heat up olive oil in a fry pan on a medium heat. Using a ladle or large spoon, place even amounts of batter into the pan. Cook for about 2-3 minutes per side or until golden brown.
  4. On a plate, place a large dollop of the yoghurt sauce then the fritters on top. Garnish with additional lime juice and parsley. Serve immediately.

Tuna and Corn Fritters

I am submitting my recipe today as part of the Our Growing Edge monthly food sharing community. The theme this month is Family Favourites and is hosted by Mark and Susan over at Simple Sundays. If you are interested in sharing your Family Favourites creations this month, check out the instructions on how to submit over at Our Growing Edge.

Corn fritters with speedy salad

So it’s Friday, the day before the weekly grocery shop which means that the creativity comes out in order to make something healthy and filling for lunch today! I was having corn cravings today, so I kept the fritters super simple. I had also conveniently run out of eggs so these ones are dairy free and vegan!

For one serving

What you’re going to need

1/2 cup flour

1/4 cup water

1/4 cup soy milk

1 x 125 gram tin Corn Kernels

salt and white pepper

Method

1. Sift your flour into a small bowl

2. Add the water, soy milk, salt and white pepper

3. Whisk until combined and make sure there are no lumps

4. Add the corn and mix through

5. Heat up a non stick fry pan on a medium heat.

6. Use a ladle to scoop the batter onto the pan (I got 3 fritters using these measurements). Cook for 2 minutes on each side or until desired golden colour.

Serve with fresh salad (my salad comprised of rocket, cherry tomatoes, cucumber and avocado)

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