Courgette and butter bean fritters ðŸŒ±

I have made a very simple little snack! I had high hopes for this and it hasn’t disappointed me.

At this time of year vegetable growers are proudly plucking the last of their crops, giving away gluts of this and that.

Well if you have searched and found this look no further!

This is a very cheap recipe if things are a bit tight, or you are a scrooge.

You will need…..

A tin of butter beans

2 small or one large courgette or a fancy pants one if you so do wish, grate it finely and squeeze excess water off.

Herbs and spices of your choice

(I used ….

fresh coriander

Crushed coriander seeds

Cumin seed

Garam masala

Salt

Chick pea flour

And added chilli powder and a chillies finely chopped to half of the mix as my children are not chillie heads yet!

I mushed up the butter beans with a fork and mixed in the rest of the ingredients.

Made into little patties and coated in chick pea flour.

If you have time put them in the fridge.

Shallow fry the fritters for about five minutes. Turning each side.

Voila!!

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Side dishes.

Some of the food I cook is a little way out. Tonight’s offerings are a little like that. On the menu after eating out for the last two days are some lovely unusual side dishes!
First up is a fresh beetroot with Capers and Pumpkin seeds.

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Lovely how the sweet beetroot and salty capers compliment each other.

Next, is a wholemeal Pasta with feta and green and black olives with Green leaves.

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Next up is a Potato salad with Tomato, Red Onion in a minty, White wine vinegar Potion!

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That little mixture in the bowl is a mix of olive oil and red wine vinegar, ready to mix into the Potato mixture.

I sort of like these cold side dishes but it isn’t hot enough in the Uk for me to eat a cold meal. I am serving this up with a Marks and Spencer vegetarian Kiev! I might just also enjoy sautéed new potato in butter and white pepper, with the left over potatoes!
I love all these tasty mixtures and there will be plenty left for lunch. A lovely healthy change of feel good imaginative Food!

Vegan Quiche

Yum!

I am not Vegan but I am more and more concerned about the Dairy industry and the cruelty afforded to animals for milk and eggs. I hold my hands up i have a bit of a cheese addiction and wish I didn’t but anyway I am trying to introduce more Vegan food into my diet.

This quiche is great made with Tofu as the ‘egg’ colored with a touch of tumeric for a yellow colour. I added too much so it really looks yellow but hey ho.

I am waiting to try this on my wonderspouse to see if he guesses its Vegan.

1 pack of Tofu

1/2 teaspoon of tumeric

1 medium onion chopped

1 diced pepper

3 chopped up mushrooms

2 chilli peppers

1 tsp of fresh thyme

1 tsp fresh oregano

slices of 2 ripe tomatoes

wholemeal pastry

Roll out pastry and bake blind. I used spelt flour and mixed in some pumkin seeds for some extra nutrition.

mash up the tofu and mix in the tumeric for colour.

Mix all of the other ingredients together with the Tofu and fill the pastry case, layer on the tomatoes and season.

oven bake until firm.

salt and pepper

wholemeal pastry

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