Hello Dear Reader,

We’ve been so good recently and stuck to our healthy eating habits and tonight it as time to have something snacky and fried. Normally, we stick to a spray of fry light, a non stick pan or cook things in the oven. Fritters are best fried in a couple of millimetres of sunflower oil. Here’s the recipe

1 tin of chickpea slow gently crushed with a potato masher,

3 carrots grated

1 courgette grated

4 heaped tablespoons of gram flour - I can’t eat gluten, so I use this flour a lot.

2 beaten eggs

Half a mug of ready cooked quinoa

2 heaped tablespoons of Ras el hanout - a Middle eastern spice combination, commonly found in supermarkets

Combine the lot and get your frying pan with oil really hot. Use a dessert spoon to drop a heaped spoonful at a time into the pan. You can fry five fritters at a time. Don’t turn them too soon and allow one side to crisp up before you use a spatula to turn it. Cook for around five minutes per side.

If we were being good then we’d have eaten these with salad but we just had a few spoons of sweet chilli sauce. These are great cold in a picnic or for a packed lunch. They can also form the main part of a veggie supper with a tomato sauce and some greens. I love the fluffiness of the grated veggies against the chunks of chickpeas and the gentle spice of the Ras El hanout. They could take more spice and you could add chopped fresh chilli.

We’ve spent the day painting and working on the house, what’s a few extra calories!

Until tomorrow,

Love Froogs xxxxxx