I am back in Brisbane and the weather is hot already! We don’t seem to get that much of a Spring we just go straight into HOT! Of course this makes us all feel like eating lighter healthier meals, more salads, more fruit and more vegetables. I decided to try a white sweet potato to make fritters with. I was surprised to find that it went purple when it was boiled. They are a strange colour but they still taste good. I also used the toasted black rice again as I really like the crunch and the nuttiness. I hope you enjoy this recipe too.
Sweet potato fritters
1-1½ cups white sweet potato, grated
2-3 shallots, chopped
2 large eggs
¼ cup gluten free flour
1/2 cup of chopped parsley
1/2 cup of parmesan cheese (remove this and add almond meal if vegan or vegetarian)
Salt and pepper
Olive oil for pan
In a large bowl mix together the sweet potato, shallots, parsley, eggs, flour, salt and pepper.
Heat a large frying pan to a medium temperature and add a little olive oil. Drop large spoonfuls of the sweet potato mixture and cook until golden brown on each side. Remove and drain on absorbent paper.
Broad beans, asparagus, mushrooms and toasted black rice.
500 grams of broad beans
1 bunch of asparagus
500 grams of mushrooms
1 onion diced
2 cloves of garlic diced
olive oil for frying
salt and pepper
Peel the broad beans and then quickly blanch the beans in hot water, just until the outer skin becomes loose. Quickly place the beans in cold water and when you can handle them, peel the outer skin off and collect in a bowl.
Place diced onion and garlic in a fry pan with a little oil. Sauté and then add all the other vegetables. Cook and add salt and pepper and lemon zest.
Toasted black rice.
This is easy, all you do is throw some black rice in a hot pan and wait for it to pop
Place two fritters on a plate, pile vegetables on top and dollop some aioli on top of this. The sprinkle with toasted black rice.
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