My kitchen is tiny and I don’t have a lot of bench space.
If the kitchen tools are not out on the bench, in my experience they tend not to get used. So, I’ve been having a major kitchen cleanup, selling some old appliances and tools that I don’t use, and using those to fund the purchase of two new toys, a shiny red KitchenAid mixer with a couple of attachments and a Braun stick blender that can also operate as a food processor.
So far I’ve used the mixer to knead some bread and produced the best bread I’ve ever made and used the slow juicer attachment several times. I also have a pasta roller attachment so I will be experimenting with some vegan fresh pasta. That’s for later though.
Right now, the tool that has had the most use is the stick blender/food processor. I’ve made a large batch of pesto from the bounty of basil in my garden and made great latkes with 15 secs of processing.
On the latkes front I was going to make some for dinner with some kale on the side. Instead I grated up the potato, kale and some spring onions (all from the garden) 🙂 and made an all-in-one meal.
I ate them with some of the pesto and a fresh tomato salad made with the early tomatoes that are starting to appear.
And I now have acres of bench space! Well not quite…but a bit more than I did.:-)
- 3 medium potatoes unpeeled
- ½ bunch kale
- 3 spring onions
- 2 large pinches of salt
- 1 tbs oil
- Heat the oil in a large frying pan until smoking hot, then turn down the heat down low.
- Grate everything coarsely in the food processor
- Season with salt to taste
- Scoop spoonfuls of the mix into the pan
- Cook for 5-10 minutes over low heat
- Flip and cook the other side for 5-10 minutes
It is important to cook the latkes over a low heat so that the insides are cooked before the outside burns.
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.
- 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
- Put the grated zucchini into a colander, sprinkle with the salt.
- Steam the broccoli for a few minutes, it still needs to remain firm.
- Squeeze the zucchini firmly with your hands to remove as much water as possible.
- Put the broccoli, zucchini, chickpea flour, garlic and parmesan in a bowl and mix until combined.
- Heat the oil in a frying pan and add the mix to make 4 large or 6 small patties.
- Turn the heat to low and cook each side for 5 or 6 minutes.
Week 136 of my love affair with chick pea flour. Is there anything that can’t be done with this fabulous stuff? It binds like egg, you can make omelettes and quiches with it, it is delicious and it is high in protein so your mother and your non-vegan friends can stop worrying if you are getting enough protein. 🙂
Today I made some curried pumpkin fritters, a variation on the “what the hell do I do with all these zucchini” fritters (that moment will come in the summertime!).
They are delicious too, but pumpkin and curry spices have a great affinity so these are a winner. They are fast and simple to make, and delicious. They are crispy on the outside and soft in the middle. Sometimes I serve them with a spoonful of coconut yoghurt, but I’d run out, so today I just scattered them with some fresh coriander leaves from the garden. This recipe would work with carrot and parsnip too.
curried pumpkin fritters
- 400 grams pumpkin
- ½ cup chick pea(besan) flour
- 2 teaspoons of your favourite curry powder
- a pinch of salt
- 2-3 tbs water
- 2 tbs oil for frying
- Grate the pumpkin coarsely into a bowl.
- Mix in the salt and curry powder.
- Stir in the chick pea flour. It will be a little dry, so add the water a tablespoon at a time until the mixture just sticks together. It shouldn't be wet.
- Heat the oil in a frying pan, turn the heat down to low.
- Add 2 tablespoons of mixture for each patty to the pan and neaten and shape into patties and loosen from the bottom so they don't stick.
- Allow to fry on that side for 2 minutes, and then carefully flip and cook on the other side for another 2-3 minutes.
- Drain on paper to remove any excess oil.