Fritters

When the garden gives you greens!

/ sbaskitchen / Leave a comment

A wander around the garden can be so rewarding, and at the moment there is a fabulous supply of greens.  We have sprouting broccoli, asparagus, shallots, sorrel, chard/silverbeet, broad beans and broad bean shoots, pea shoots, fresh herbs (chives, mint (common and vietnamese), rosemary, parsley, oregano, and the tarragon is just waking up) and there are snow peas, so many snow peas!

Sprouting broccoli that has bolted, snow peas, cabbages, shallots, mizuna that has bolted
A happy mix Broad Beans, Peas, Sprouting Broccoli, Rainbow Chard and a solitary lettuce – 1 September 2022
Chard – Verte à Carde Blanche
Red silverbeet that is glowing in the sunlight!

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Garden Fritters

When the garden gives you greens, make fritters!

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Garden Fritters
Prep Time
20 mins
Cook Time
6 mins
 

When you have greens in the garden this is a must! Quick, easy, nutritious and delicious!

Category: Breakfast, Brunch, Light Meal, Main
Style: Australian
Keyword: Fritters, Garden Greens
Quantity: 12 fritters
Author: sbaskitchen
Ingredients
  • 1 cup SR Flour (see below for gluten free option)
  • 2 eggs
  • 20 g butter, melted
  • 1/3 cup milk
  • 1/2 tsp sea salt
  • 3 cups fresh green vegetables, chopped
  • freshly ground black pepper to taste
  • 1/4 cup mint or other fresh herbs, finely chopped
  • 1/2 cup spring onions, finely chopped
  • olive oil, for shallow frying for shallow frying
  • homemade tomato relish or sauce, sweet chilli sauce or tzatziki, for serving
Instructions
  1. Place the flour, eggs, butter, milk and salt and pepper in a large bowl and whisk to make a smooth batter.

  2. Fold through the chopped veg, mint and spring onions.

  3. Heat a large frying pan over medium heat and add a little olive oil.
  4. Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.
  5. Remove from the pan and set aside on absorbent paper to drain. Keep warm.
  6. Repeat with the remaining mixture.

  7. Serve with homemade tomato relish or sauce, sweet chilli sauce or tzatziki.

Notes

For gluten free, substitute gluten free self raising flour for the self raising flour, or use gluten free plain flour with 1 level tsp baking powder.

 

I like to serve them with homemade baked beans, roasted cherry tomatoes and a poached egg!

 

You might also like my Lamb, Pea and Mint Fritters.

 

Sauce Recipes:

 

Yum

 

 

 

 

 

 

Lamb, Pea and Mint Fritters

These fritters are a great way to use up leftover roast lamb.  Serve simply with a crisp green salad and your choice of tzatziki or tomato relish.

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Lamb, Pea & Mint Fritters

A great little recipe for using leftover roast lamb.

Category: Light Main
Style: Australian
Keyword: Fritters, Lamb, Mint, Pea and Ham Soup
Quantity: 12 fritters
Author: sbaskitchen
Ingredients
  • 1 cup SR Flour (see below for gluten free option)
  • 2 eggs
  • 20 g butter, melted
  • 1/3 cup milk
  • 1/2 tsp sea salt
  • freshly ground black pepper, to taste
  • 200 g cooked lamb, diced in to 1/2 - 1 cm dice
  • 1/4 cup mint leaves, finely chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup spring onions, finely chopped
  • olive oil for shallow frying
  • homemade tomato relish or tzatziki, for serving
Instructions

  1. Place the flour, eggs, butter, milk and salt and pepper in a large bowl and whisk to make a smooth batter.

  2. Fold through the lamb, peans, mint and spring onion.

  3. Heat a large frying pan over medium heat and add a little olive oil.

  4. Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.

  5. Remove from the pan and set aside on absorbent paper to drain. Keep warm.
  6. Repeat with the remaining mixture.
  7. Serve with tomato relish or tzatziki.
Notes

For gluten free, substitute gluten free self raising flour for the self raising flour, or use gluten free plain flour with 1 level tsp baking powder.

Variations

  • Try using other left over roast meats - pork, beef, chicken...
  • Vegetarian options
    • pre-cooked cauliflower florets with spring onion and cheese
    • corn, capsicum, spring onion and fresh coriander (great with Sweet Chilli Sauce!)
    • silverbeet sauteed with a little onion and garlic (make sure that you squeeze out any excess liquid before adding to the batter.
  • If using frozen vegetables, make sure that they are thawed before adding them to the batter.
  • A great way to use leftover cooked vegetables.

 

Yum