It’s recommended we eat 4 to 5 serves of vegetables a day. If you subscribe to this mantra, then every meal should be used as an opportunity to squeeze in a serving of this sustenance!
If you’re like me, you struggle to eat vegetables at breakfast. Pan-fried mushrooms don’t sit well with my morning porridge – and I WON’T budge on my porridge! However, I make up for my sweet breakfast with carrot sticks for morning tea, and a vegetable packed lunch and dinner.
Vegetable salads are a wonderful way to get in a double dose, but are by no means the only way. For a healthy alternative, I’ve made these delicious, nutritious, warm, crispy, verde fritters to quench your cravings! They feature green peas, and zucchinis, and give vegetables a makeover too good to be true!
1 ½ cups frozen peas
2 medium zucchinis, grated
1/3 cup greek yoghurt
1/2 cup crumbled Asiago cheese (or grated pecorino or parmesan cheese)
2 eggs, lightly beaten
2 tbsp, mint leaves, finely chopped
1 spring onion, finely diced
¼ cup rice flour (plain, wholegarin, corn)
¾ tsp. baking powder
2 tbsp. lemon juice
1 pinch sea salt
1 pinch cracked pepper
Leafy green salad
1. Bring a saucepan of water to the boil, add the peas and cook for 3 minutes or until cooked through. Strain the peas and place them in a food processor to blitz for 30 seconds until smooth
2. Place the pea puree in a bowl with the grated zucchini, greek yoghurt, pecorino cheese and eggs and stir until combined
3. Add the remaining ingredients and stir until combined
4. Heat a medium fry pan with 1 tsp. of olive oil. Place heaped tablespoons of the batter into the fry pan, 3 cm apart. Cook on both sides until brown and crisp. Make sure to cook in batches, do not overcrowd the pan
Serve with a green salad, boiled eggs and lemon wedges