Courgette, Chickpea and Tumeric Fritters

The start of summer has been disrupted by bouts of heavy rain but these fritters are perfect to enjoy on a warm day.

A quick word on nutritional yeast which is an inactive yeast made from sugarcane and beet molasses.

Yellow in color, it has a nutty, cheesy flavor and is often used to emulate cheese in vegan dishes, thicken sauces and dressings, and act as an additional boost in nutrients because it’s filled with B vitamins!

Courgette, Chickpea and Tumeric Fritters

Serves 2

Ingredients

  • 1 large courgette
  • 1 can chickpeas
  • 1 tsp fresh grated tumeric
  • 2 tbsp buckwheat flour
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • Pinch of Himalayan pink sea salt
  • 1 minced garlic clove

To Serve

  • 2 handfuls of spinach
  • 1 handful plum tomatoes
  • Veganaise

Instructions

  • Grate the courgette into a glass bowl and mix well with the sea salt. Leave it for 10 minutes.
  • Drain and rinse the chickpeas.
  • Heat a tsp of oil and sautée the chickpeas for five minutes.
  • Then mash the chickpeas with a potato masher.
  • After 10 minutes squeeze the grated courgette to remove the excess water.
  • Mix all the ingredients together.
  • Form the mixture into 7-8 1cm thick fritters.
  • Heat a large frying pan with coconut oil and fry for 5 minutes each side.
  • Serve with wilted spinach, plum tomatoes and delicious veganaise.

Creamy Kale Salad

A simple kale salad that hits the spot on a summer evening.

I’m trying to use kale more in my cooking as its one of the healthiest plant foods in existence. Nutrient dense with a large portion of the fat in it is an omega-3 fatty acid called alpha linolenic acid.

Full of minerals which are generally lacking from a modern diet including calcium and potassium.

Creamy Kale Salad

Serves 2

Ingredients For the salad 

  • 150g kale
  • 200g sprouts
  • Handful of goji berries
  • Two spoonfuls of flax seeds
  • Handful of pumpkin seeds

Dressing 

  • 1 tbsp date syrup
  • 3 tbsp tahini
  • 2 tbsp white wine vinegar
  • Water
  • Tsp chilli flakes

Instructions 

  • Cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant.
  • For the date syrup dressing add all the ingredients to a bowl and whisk adding water until you have a smooth creamy consistency.
  • Chop the sprouts in half and sautée over a medium heat for 15-20 minutes.
  • Add all the parts to a salad bowl and top with carrot ribbons.