Chickpea fritters with corn, zucchini and lemon zest.


IMG_3137Meatless Monday has become a popular addition to our weekly meals. In fact we are quite happy to go meatless three or four times a week. The great advantage to this kind of eating is you are consuming more vegetables and it also saves money if you are trying to budget. Then there are the health and enviromental benefits. I know that there was a time when it wasn’t considered a meal unless it included meat of some kind but those days are over.

This recipe is so simple and delicious. It is great for children and can be packed into lunch boxes the next day. They taste great hot or cold.

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Recipe

 
1/2 cup of chopped spring onions
1 zucchini grated.
1 clove of garlic
1 tablespoon of cumin
zest from one lemon
To serve add a wedge of lemon and some tzatziki
Method
Drain your can of chickpeas in a colander and then blitz in your blender with the clove of garlic and set aside.
In a bowl whisk eggs, oil and flour together with corn from the can and grated zucchini. Add cumin, salt and pepper, lemon zest and spring onions and mix together well.
Heat a non-stick fry pan with a little olive oil and drop large spoonfuls onto hot surface. Leave for a minute or so and then turn over. The heat must be warm enough to give a lovely brown colour but also the fritter needs to stay in the pan for around two minutes a side so that they are cooked all the way through.
Serve with a wedge of lemon and some hummus or tzatziki.
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Potato crusted lentil bake


IMG_8513This dish had a big response on social media. I simply took a photo and said this is the meal I make when I have run out of ingredients, haven’t been food shopping or I am trying to save money. All these statements are true. I have been serving this meal for almost thirty years. It has improved in taste over the years.

I used the orange lentils but I’m sure it would work with any colour lentils but it’s important for the lentil mix not to be to liquidy. It is great with a big green salad and works well for leftovers the next day. The original recipe came from a Woman’s Weekly cookbook and this is my version.

Ingredients

1 1/2cup of red lentils

5 medium potatoes

2 tablespoons of olive oil

1 chopped onion

3 celery sticks chopped

2 medium carrots diced

2 cloves of garlic diced

I can of diced tomatoes

1 cup vegetable stock (maybe more, just add while cooking)

Spices, cumin, tumeric, dried coriander, chilli, salt and pepper

And some Ajvar (I have written about this before, it’s a roasted pepper and eggplant relish available everywhere. Here is a link to a home made version).

Method

Fry chopped onion, and garlic in a deep saucepan with olive oil.

Add diced carrot and celery and cook until just coloured a little.

Now add the lentils and make sure they are covered in oil. Add a little more oil if necessary.

Now add all the spices. Be creative if you feel like it and add a little more of something.

Pour vegetable stock over and stir.

Then add canned tomatoes and stir again. Let simmer and keep an eye on the mixture so it doesn’t get too dry. Top up with water or more stock as it thickens.

Meanwhile in the microwave place your potatoes with their skin pricked (this way they don’t explode!) Microwave until tender. Let cool and then slice into equal size pieces about 2cm thick.

Prepare an oven proof dish with a little olive oil so that the meal doesn’t stick to the sides.

When the lentil mixture is thick and tender, add a tablespoon of the Ajvar mix and stir, then pour into the dish. Place the potatoes on top in a layer. Now brush the top of potatoes with more Ajvar and oil.

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Bake in a moderate oven for around 45 minutes and slightly browned on the top.

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Roast pumkin, chicken, avocado, chickpea salad with Moroccan hummus dressing


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Even in March it is still very hot and humid in Brisbane. To be honest we have all had enough of summer by now! Still it’s a good excuse to put together a few last salads before the cooler weather arrives and what better combination than Roast Pumpkin, Chickpeas and Chicken? The great thing about this salad is it can be rolled inside pita bread for your lunch the next day too.

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Recipe

Ingredients

750 grams of Japanese pumpkin cut into wedges

three spring onions, chopped

1 firm avocado cut into small pieces

2 cooked chicken breasts, shredded

200 grams of mixed salad leaves

1/4 cup of olive oil

1/2 cup of hummus

cumin seeds

chopped parsley

salt and pepper

lemon wedges

Method

Cut Avocado into slices and set aside.

Place pumpkin wedges on a tray with a little olive oil and roast until brown and tender at 170 degrees. Cool in the fridge and then cut into smaller pieces.

Place chicken breasts in a fry pan with a little olive oil and fry until cooked through. Let cool and then shred into bite size pieces.

Drain chickpeas from the can in a colander and run fresh water through them.

Combine the roasted pumpkin, spring onion, feta, chickpeas and mixed salad in large bowl. Combine the vinegar and remaining oil and hummus and cumin seeds in a small bowl. When well combined  pour over the salad and toss through. Place shredded chicken and chopped parsley on top of the salad and sprinkle with a few more cumin seeds. Salt and Pepper to taste.

You can serve this with warm flat bread.

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