green fritters – zucchini and broccoli

green patties

I am a firm believer in the truth that most things can be turned into patties or fritters and they will taste good.

At the moment I am putting grated zucchini into everything. My hand has been forced by the neglect of a few zucchini that have grown into monsters in just a few short days. You can see a couple of them lurking in the background of the photo. They are about 40cm long.

For dinner I decided to make some green fritters, so called because everything in them is green. They are not spiced apart from some parsley, garlic, salt and a small amount of grated dried up vegan cheese that I found lurking in the fridge. The zucchini and broccoli are not hidden in these fritters. They are the stars. The two work well together with the zucchini forming a soft background and the broccoli providing a little bit of bite.

They are easy to make and delicious and they take just five minutes to prepare, and a little more than 10 minutes to cook.


green fritters
prep time

cook time

total time


cuisine: vegan
serves: 4 patties

  • 1 cup grated zucchini
  • 1 tsp salt
  • 1 cup broccoli chopped roughly into about 1 cm pieces or smaller
  • ¼ cup chickpea flour
  • 1 clove garlic crushed
  • 15 grams grated vegan parmesan
  • 2 tsp oil

  1. Put the grated zucchini into a colander, sprinkle with the salt.
  2. Steam the broccoli for a few minutes, it still needs to remain firm.
  3. Squeeze the zucchini firmly with your hands to remove as much water as possible.
  4. Put the broccoli, zucchini, chickpea flour, garlic and parmesan in a bowl and mix until combined.
  5. Heat the oil in a frying pan and add the mix to make 4 large or 6 small patties.
  6. Turn the heat to low and cook each side for 5 or 6 minutes.





summer garden wrap up

tomato harvest

It has been an odd summer in the garden, not really super hot like last year, although February isn’t over yet.  I’ve used far less water, partly due to some welcome rain, and partly due my wonderful new wicking beds. These work on the self watering principle and they use a lot less water than other watering systems. My rainwater tanks also haven’t run dry like they usually do.

My tomatoes are finishing up earlier than usual, and are making way for a second crop of beans and beetroot before the autumn and winter planting of kale, broad beans and peas.

new beans planted

I had a smaller crop of peaches this year due to my aggressive winter pruning of the tree, so I only ate them fresh and had no excess for preserving. But luckily my neighbours have an apricot tree that had an absolutely bumper year. I preserved about 25 jars of them and split them between us. They also made jam and I have several jars in my cupboard that they gave me.

preserved apricots

This year I let the self-sown pumpkins survive and I have surrendered most of the back yard to them as they ramble over everything. I’ve been rewarded with several large pumpkins. I have harvested one already and I can spy at least another six under the vines, so there will be some pumpkin recipes coming!


I also have a big crop of eggplant and peppers, which is very exciting as I have never had a lot of success with them. I put this down to my wicking beds keeping them constantly moist.

My zucchini plants have succumbed to mildew and, being a glutton for punishment, I have planted a few more plants so I can get some more before the season is over.

I am currently awash with tomatoes and I’ve been eating them roasted, fresh, with beans and over pasta. I will make some kasoundi with the last of them.

And today I ate my very first (and only) bunch of grapes from my vine. :)

chickpea and roasted sweet potato salad with a thai coconut dressing

sweet potato and chickpea salad

It is summer time, so my thoughts have naturally turned to salads.

I love salads that are a whole meal. Don’t get me wrong, I’m fine with green salads, but I tend to think of them as a side dish, rather than the main event.

This is one of my favourite substantial salads. I sometimes vary what goes into it, adding spinach or some other leafy green, but the chickpeas and either roasted sweet potato or pumpkin are always a constant.

I roast vegetables on a cooler day in summer so that they are ready in the fridge for using in salads. If I have some veggies already roasted, it makes it very quick to throw this or any other salad together. The dressing is what makes it so delicious.  You could probably use it with any firm vegetable and it would work.

The dressing has all those special Thai hot, spicy, sweet and salty notes that make everything taste good.

I took this recently to a family meal and it was a big hit.


chickpea and roasted sweet potato salad with a thai coconut dressing
prep time

cook time

total time


recipe type: salad
cuisine: vegan
serves: 6

  • 500g sweet potato
  • 1 400 gram can of chickpeas, or equivalent amount of home cooked ones.
For the dressing
  • 1 stalk of lemongrass, white part only
  • 2-3 red small chillies
  • a small handful of fresh coriander
  • 2 kaffir lime leaves finely sliced
  • 4 tablespoons coconut milk,
  • juice from one lime
  • 1 tsp brown sugar
  • 1 tsp vegan ‘fish’ sauce (or you could substitute light soy)
  • extra fresh coriander leaves for garnishing

  1. Peel and dice the sweet potato into 1-2 cm chunks.
  2. Roast them in the oven with the smallest amount of oil until just tender. Allow to cool.
  3. Drain and rinse the chickpeas.
Make the dressing
  1. Remove the hard outside layers from the lemongrass until you have just the tender part.
  2. Remove the seeds from the chillies unless you like things really hot.
  3. Add the lemongrass, chillies, fresh coriander, kaffir lime leaves to a mortar and pestle and pound to a rough paste. It doesn’t matter too much if there are occasional chunks in it.
  4. Stir in the coconut milk, the ‘fish’ sauce and sugar and add as much lime juice as you need to taste.
  5. You can keep tweaking it with more lime juice, ‘fish’ sauce and sugar until it tastes how you like it.
  6. Mix the dressing into the chickpeas and sweet potato and garnish with extra coriander leaves.


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