Vegetarian
Beetroot and Zucchini Patties
Grace Young
Serves 8
Ingredients Method
2-3 tbsp. olive oil 1 red onion, finely chopped 2 cloves garlic, crushed 1 raw beetroot, grated 2 zucchini, grated 1 large carrot, grated
100g( about 4 slices) wholemeal bread, crusts removed
1 x 400g tin of chickpeas, drained and rinsed
3 tbsp. roughly chopped flat-leaf parsley
Salt and pepper
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Heat 1 tablespoon of oil in a large frying pan over medium heat; add the onion and garlic and cook for 4-5 minutes or until softened. Add the grated vegetables and cook, stirring for about 5 minutes until wilted, then drain off any liquid. Place the bread, chickpeas, peanut butter and egg yolk in a food processor and pulse to combine. Transfer the mixture to a bowl and stir through the vegetable mixture and parsley. Season generously with salt and pepper. Form the mixture into eight patties and chill for about 30 minutes( or up to 24 hours). When you’ re ready, cook the finished patties in a large frying pan, with a little oil, under cooked through.
Pumpkin & Spinach Fritatta
Denise Williams
Ingredients Method
350g pumpkin, peeled and cut into small chunks
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
225g baby spinach 8 eggs, beaten ½ tsp. ground nutmeg ½ tsp. salt ½ tsp. pepper 3 tbsp. olive oil
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Heat the olive oil over a medium heat in a large frying pan. Add the pumpkin and onion and sauté for 5 minutes until golden in colour. Cover the pan and cook over a low heat for a further 5 minutes until the pumpkin is tender. Add the garlic and spinach, seasoning and stir. Cover and cook for 2 minutes for the spinach to wilt. Remove the cover, add the beaten eggs and cook over a low heat until the eggs are starting to set. Place the pan under a hot grill and cook until the eggs are set and the frittata is golden.
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