If you are looking for the ultimate nutrient-dense, prep-ahead recipe, look no further. In part two of our meal prep series with Maddy Trueman we share with you an Autumn Fritters recipe. Fritters make the perfect meal for breakfast, lunch and dinner, or even a delicious snack. Enjoy them warm or cold with this creamy green tahini sauce.
Ingredients:
Autumn Fritters:
1 zucchini, grated. Strain out any excess moisture using your hands.
1 cup butternut pumpkin, grated
1 cup broccoli, finely chopped
1/4 cup parmesan cheese, grated
2 green onions, finely chopped
1/2 cup parsley, finely chopped
1/2 cup buckwheat flour
1 tsp salt
1 tsp pepper
1 tsp caraway seeds (optional)
5 free range eggs
1 tbsp ghee or olive oil, for frying
Green Tahini Sauce:
1/2 cup hulled tahini
2 tbsp lemon juice
1/2 cup water
3/4 cup mixed fresh herbs (parsley, dill, basil or coriander work)
1 clove garlic
3 tbsp olive oil
1/2 tsp sea salt
Method:
To make the autumn fritters:
1. Add zucchini, pumpkin, broccoli, parmesan, green onion and parsley to a large bowl. Use your hands to thoroughly mix together.
2. Add buckwheat flour, salt, pepper and caraway seeds and mix until vegetables are covered.
3. Crack the eggs into a bowl and whisk until smooth. Pour eggs over the vegetables and mix until combined.
4. Heat a large frypan and add ghee. Working in batches, scoop 1/4 cup of mixture in to the frypan and cook for 2 minutes one each side or until golden and crispy.
5. Serve warm or cold with green tahini dipping sauce and fresh herbs to garnish. Enjoy!
To make the green tahini sauce:
1. Place all ingredients in a blender and mix until smooth.
Notes:
Fritters will last up to 3 days in an airtight container in the fridge. The fritters and sauce are versatile, feel free
to sub any of the vegetables and herbs with what you have on hand!
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