What better way to use up old vegetables left over in the fridge (and hide the flavour) than make them into veggie fritters. I could eat these for breakfast, lunch or dinner or a snack for that matter.
But my favourite combination is topped with salsa and a poached egg, and possibly some bacon for a delicious breakfast!
On the table in just 20min, these veggie packed fritters are perfect for any time of day, or even cold in the kids school lunch box! Serve with cheats tomato salsa
for even more flavour!
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people
- 2 medium zucchinis’
- 1 carrot
- ½ cup corn
- 1 ½ cup SR Flour
- 2 eggs
- ½ cup milk
- Salt and pepper
Combine the zucchini, carrot and corn in a large bowl. Then stir through flour. Add the eggs, milk and salt and pepper to form a wet batter.
Preheat a non stick pan and then spoon ¼ cup mixture into the pan. Cook for 2-3mins and then flip and cook for a remaining 1min.
Repeat with remaining mixture. Top fritters with delicious cheats Tomato Salsa.
On the table in just 15min, this teriyaki salmon bowl is super easy, delicious and nourishing! I love making bowls just like this for dinner or lunch on the weekend – because my partner loves them too (minus the mushrooms!).
Rice, protein and veggie bowls like this are a perfect balance of macronutrients for a main meal to nourish your body and keep you full for a long time (aka reaching those satiety levels!).
Teriyaki Salmon Bowl
Prep Time 5 minutes
Cook Time 10 minutes
- 2 x salmon fillets
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 200 g mushrooms thinly sliced
- 200 g frozen shelled edamame
- 1 bunch broccolini
- 1 x 250g precooked brown rice bag
Combine oyster sauce, soy sauce and maple syrup in a bowl. Marinate the salmon fillets in the sauce for 5mins while you prepare the vegetables.
Heat the olive oil in a fry pan. Add in the mushrooms and cook for 2mins. Add in the salmon fillets skin side down. Pour over any remaining sauce from the bowl.
Cook the salmon for 4minutes and then flip and cook for another 2-3mins. At this point your salmon will still be slightly pink inside, so keep on heat longer if preferred well done. Stir the mushrooms every few minutes to avoid burning.
Meanwhile heat the broccolini and edamame in the microwave for 2mins. Remove from microwave and set aside. Heat the brown rice.
Serve all together and top with additional sesame seeds and chili flakes if desired.
Note: Sure you can cook brown rice from scratch, I often do. But for meals like this that I rely on when I am sort on time the precooked or ‘semi’ cooked rice bags are perfect to keep on hand in your pantry.