Wednesday, January 18, 2012
Zucchini, carrot, shallot and sorghum fritters
To make these I put one each of a zucchini (small), carrot and shallot (all three chopped up) into a blender with enough water for the blender to blend easily. Then pour into a mixing bowl. Add seasoning (I use a veggie stock). Add a heaped tablespoon of chia seed (adds omega 3), add a heaped tablespoon of psyllium seed (improves texture and adds fibre) and then add enough sorghum flour to thicken the mixture. Let the mixture rest for a minute as this gives time for the chia and psyllium to swell. Use a scoop or large spoon to take good sized dollops of the mixture and add to a fry pan that has been preheated and seasoned with coconut oil or rice bran oil (the latter cooks a little hotter so make sure it doesn't burn). When browned on one side flip over and do the other side, don't need a lot of cooking, just enough to hold them together. Serve warm with fresh salad pickings from the garden ... eg some sliced cucumber, sliced tomato and fresh purslane ( a highly nutritious and tasty weed).