Happy Friday!
What a week..! Don’t the weeks just seem to get shorter and shorter as we near the end of the year?! Well, I’m ending my week on a happy note – my youngest finally received his passport and I managed to sort Seb’s unabridged birth certificate.
Note to all the mommies out there – DO NOT leave it till the last minute {story of my life…}, get your little one’s passport sorted out the minute they’re born! Just in case…
Ok, so let’s get down to business…
This fab little invention of mine is so worthy of being on a trendy cafe’s menu – just saying… {I’m so modest, aren’t I? *blush*}
{Try these low carb spinach fritters – you’ll love it!}
{Spinach & courgette fritters stacked on a bed of wild rocket, marinated tomatoes, avocado and crispy fried bacon, topped with sweet caramelised onions – YUM SCRUM}
You will need:
{You should get about 6 servings}
A handful of fresh wild rocket for serving – per person
Fresh avocado, thinly sliced
1 packet of streaky bacon, fried crispy {you should get about 12-14 rashers out of a 250g packet}
1 cup of small rosa tomatoes, halved and drizzled with olive oil, sprinkled generously with fine salt – let it ‘marinade’ for a few minutes before using
{for the caramelised onions:}
3 onions, finely sliced
1 tbs butter
1 tbs balsamic vinegar
Saute the onions in the butter until they’ve just gone soft, then add the balsamic.
Let this all slowly caramelise over a low heat, until they’re nice and gooey.
{for the fritters:}
200g Swiss chard spinach
5 medium-sized marrows, coursely grated
2 tsp Peppadew spice
3 whole eggs
2 tbs almond flour
2 tbs psyllium husks
Blitz everything together in a blender or food processor and let the mixture stand for a few minutes before frying, just to give the psyllium husks enough time to bind the mixture.
Using your pan with all the lovely bacon fat, dollop spoonfuls of the mixture into the pan – over a low heat – and fry for about 3-4 minutes on each side.
{Keep the fritters smallish, that way it’s easier to handle in the pan and will look nicer.}
You can also bake these at 180C for 15 minutes: line a baking tray with baking paper and flatten dollops of the mixture onto it.
To stack:
Place a handful of rocket on a nice plate and drizzle with a bit of good quality olive oil
Layer 2-3 rashers of bacon on top
Place 2 slices of fresh avocado onto the bacon
Place a spoonful of marinated tomatoes onto the avo
Place 2 fritters carefully on top
Top with caramelised onions and TUCK IN!
Also fab in a jar for lunch the next day or to take along on your picnic!
{Oh, and these low carb spinach fritters – with ALL the elements – were a total hit with the kids! The ‘Hulk cookies’ went down a treat and they even had seconds!}
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