from one generation to the next
After my chief taster retired from his demanding career, instead of making packed lunches for him, I was confronted with the challenge of putting a light tasty lunch on the table. Unfortunately he has never learned to cook, and it’s not that we haven’t tried to teach him, but you know what they say about old dogs…..
From experience I knew that if I left him to his own devices he’d make do with coffee and cookies. Not wanting to be a galley slave I decided lunch in retirement had to be quick to prepare, tasty, based on vegetables and satisfying. I quickly got into a rut of soup, sandwiches, salads, soup, sandwich, salads.
Leftovers from dinner are a godsend. A quick round in the microwave and voila, lunch. Occasionally inspired by leftover cooked vegetables I’d make a frittata or turn leftover rice into wok fried rice. Then I discovered fritters.
An infinite variety of vegetables, cheeses, herbs and grains can be turned into fritters. Served with salad, burger style or simply topped with relish they are a fabulous lunch dish. I regularly make zucchini fritters, curried carrot fritters, (recipes coming soon) mixed vegetable fritters, roasted vegetable burgers and corn fritters.
I recently came across an idea for cauliflower fritters in a “Coles Food Magazine” which was the starting point for this post but after several meals of cauliflower fritters to refine the recipe it now bears little resemblance to the original.
1/2 medium cauliflower, finely chopped
150g feta cheese, crumbled
1 cup cooked white quinoia
2 spring onions, sliced
1 tablespoon finely chopped mint
1 tablespoon finely chopped parsley
3/4 cup gluten free plain flour
1 teaspoon baking powder
1/2 cup milk soured with 1 teaspoon of lemon juice
In a bowl combine the cauliflower, feta cheese, quinoia, chopped herbs, flour and baking powder. Whisk together the egg and soured milk then stir into the dry ingredients to make a thick batter.
Shallow fry heaped tablespoons of the batter in small batches until golden, turning once.
Keep the cooked fritters warm I the oven while you fry the remainder of the batter.
Makes approx 16
Delicious served with a squeeze of lemon juice.