Lighter meals packed with fresh herbs, flavours and leaf are what I am drawn to when the weather hots up...
Most evenings we eat a few small, mezze type, dishes that sit well together, generally based around what needs using up in the fridge. Often I'll make a dip, salsa or dressing to pull it all together.
Fritters are a quick easy meal as well as simple for the kids to help with. Accompanied with mixed leaf, brown rice (for heartiness) and a salsa. This impromptu meal was super tasty, pretty quick and one I've repeated, upon request, since.
This meal is surprisingly quick to prepare and can be tweaked if your cupboards have not got all the above ingredients...
Lentil Fritters, Herb Salad, Rice and Salsa
For the Fritters
2 tbs Yogurt
3 tbs Brn/Wht Spelt Flour
1 Finely Sliced Onion
2 Cloves Garlic
Lg grind blk pepper
Lg pinch mixed herbs
2 tsp curry powder
400g 1 tin green lentils
For the Rice
1 mug brown basmati rice
1 teaspoon coconut fat or any oil
2 mugs water
1 bulb spring greens
For the Salad
100g Mixed Leaf (I used rocket and baby-leaf spinach)
Lg handful of fresh basil torn
handful of fresh mint
For the Dressing
Put in a jar with a lid and shake together the following
1/2 fill with olive oil
1/4 fill with balsamic vinegar
1/4 fill with tamari
1 tsp honey
1 tsp whole grain mustard
Lg grind of blk pepper
1 clove of crushed garlic
For the Salsa
Lg dash Olive Oil
Lg dash tamari
Lg dash balsamic vinegar
1 red onion
4 garlic cloves
1/2 red pepper
1 tsp cumin powder
1 tsp smoked paprika
1 tsp dried rosemary
Pinch Chilli (optional)
1 tin whole tomatoes
- Add rice and oil (or butter) to a heavy bottomed pan, heat on full for 1 min, stirring to coat the rice. Add water, turn heat to low, put the lid on and simmer for 40 mins. Check at 30 mins, do not stir once water is added.
- Very finely slice the spring greens and sautée with a dash of oil, Tamari and black pepper. Once wilted stir into the rice.
- In a large bowl whisk the eggs and yogurt, add flour and mix until smooth. Add water until you have a thick batter.
- Finely slice the garlic and onion and add to batter with the Tamari, herbs, and spices.
-Drain and add the tinned lentils. Mix the batter briefly, cover and leave in the fridge for at least 30 mins.
-'Fry' with no oil in a pre-heated frying pan. Drop a desert spoon of mixture into the pan, cook on each side for about 2 mins.
- Add the Tamari, oil, and vinegar to a frying pan, heat and add onion, garlic and red pepper. Fry for 5 mins.
- Mix in all the herbs and spices and cook for another 2-3 mins
- Use scissors to chop your whole toms whilst still in the tin and then add to frying pan. Cook on a high heat for 10 mins.
- Leave to cool slightly and serve warm
Serve with lashings of dressing!
Ella lives in Sussex with her husband and two young kids. After 10 years as a fashion designer she changed her lifestyle to bring up the children. She has a small start-up company with a friend selling children’s Teepees. Currently they’re building a house from scratch, grand designs style. Being a creative person; producing healthy family meals is simply an extension of this. There are, of course some creative culinary disasters along the way...