These fritters are so easy and delicious, plus the addition of chia seeds gives them a nutritional boost.
- 2 zucchinis, grated
- 1 x 440 Gm can of corn kernels, drained
- Salt and pepper
- 1 cup of wholemeal self raising flour
- 1 brown onion, finely diced
- 1 tablespoon chia seeds, stirred in scant 1/4 cup of water
- Rice bran oil
- Fry onion until opaque
- Squeeze moisture out of the grated zucchinis.
- Add all ingredients to large bowl, including onion and chia mix
- Stir to combine until mixture largely holds together and appears sticky
- Preheat non stick frypan with rice bran oil
- Spoon fritter mixture into pan. Shape around edge of each fritter then gently press down to flatten. I make large fritters. Fry on low to medium heat until browned. Gently flip and repeat until all mixture is used.
This mixture makes around ten large, or 15 medium sized fritters.
These are so delicious and great for lunch boxes, parties, picnics. They are also dairy and egg free, vegetable packed and satisfying.
I hope you love them as much as our tribe 🙂
We had an appointment this morning, followed by play school. Lunch boxes were required. Needless to say we had babycinos and sushi too! This was lunch.
– fruit box
– salad sandwich
– coconut tapioca pudding
– vegetable muffin
– rice salad
Prepared in advance and all got eaten 🙂
Need some inspiration in the morning? Some days I look at my cherubs and wonder- what am I actually going to feed you in the next 5 minutes? So, here is a list I developed to remind myself that yes, one can easily put something healthy and substantial on the table at breakfast. Yes, all of these ideas can be prepared in under 5 minutes. I have done it myself!
- Sourdough toast with apricot jam and cheddar cheese. Apple slices on the side.
- Turkish bread toasted with vegemite. Green grapes on the side.
- Vegetable mini muffins with vegan (or dairy) cream cheese.
- Pumpernickel topped with cream cheese and pear slices.
- Fruit platter with natural yoghurt sprinkled with sesame seeds for dipping.
- Natural muesli with non/dairy milk.
- Scrambled free range eggs with toasted, torn flat wraps.
- Scrambled tofu with spinach.
- Sauteed tofu with steamed/microwaved vegetable sticks.
- Leftover noodles and vegetable stirfry.
- Corn fritters (home made, stored in the fridge) with fruit on the side.
- French toast and berries.
- Steamed vegetable sticks, toast soldiers with yoghurt-sweet chilli dipping sauce.
- Breakfast smoothie (green or mango).
- Picnic box- vegetarian “ploughmans” style with cheddar cheese sticks, some pickled vegetables, cut cherry tomatoes, cucumber sticks, bite sized bread pieces…
- Home made (pre-made of course) hommus with wholemeal bread.
- Flash fried cherry tomatoes (until they split), doused in balsamic vinegar, roughly mashed onto toast.
- Left over pasta with added frozen peas.
- Warm tofu, satay sauce and vegetable wraps (small sized for little hands).
- Home made vanilla poached pears with natural yoghurt.
- Anything involving avocado.
I would love to hear some of your go-to breakfasts.
Have a lovely week full of delicious, nutritious breakfasts 🙂