Sarah Tuck's delicious fritters make a great, easy weeknight dinner or lazy weekend brunch. Feel free to pop a poached egg on top, or add the protein of your choice to the mix – finely chopped bacon, cooked chicken or salmon would all work well.
INGREDIENTS
1 cup cooked brown rice or quinoa, cooled
¼ small green cabbage, shredded finely
1 large zucchini, grated
2 eggs
sea salt and freshly ground black pepper
pinch of chilli flakes
finely grated zest of 1 lemon
¼ cup self raising flour
3 Tablespoons rice bran or coconut oil
To serve
1 avocado
buffallo mozzarella, labne, Greek yoghurt or whipped feta
basil pesto or chilli jam
basil leaves
As a side for this dish you could swap the buffalo mozzarella for labneh, whipped feta or Greek yoghurt, and swap the pesto for chilli jam or hummus – so many options!
METHOD
Mix the rice (or quinoa), cabbage and zucchini in a large bowl.
Lightly whisk eggs and add to the vegetables with a generous seasoning of salt and pepper, chilli flakes and lemon zest.
Sprinkle over flour and mix to combine. Leave to sit for 5 minutes. Heat a tablespoon of oil at a time in a large frying pan and cook the fritters, using about 2-3 tablespoons of mixture per fritter, for a few minutes each side, until golden and cooked through.
Serve immediately with avocado, mozzarella, pesto and basil leaves. Makes 8.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!