TENDERSTEM AND KIMCHI FRITTERS
I love vegetables and love finding new ways to eat them. Vegetable fritters are a particular favourite, as you can use up lots of bits from the fridge, and they are always tasty for brunch or lunch or even as a snack. Using a gluten free flour ensures that they are suitable for coeliacs or other people that can’t eat gluten.
INGREDIENTS (makes 10 – 12)
200g Tenderstem - roughly chopped
80g kimchi - roughly chopped
1 clove of garlic - crushed
½ tsp whole grain mustard
1 tbsp nutritional yeast OR 50g grated cheddar cheese
2 large eggs, beaten OR 2 tbsp ground chia seeds mixed with 2 tbsp water
3 tbsp gluten free flour - I used Doves buckwheat flour
salt and pepper for seasoning
1 – 2 tbsp olive oil for cooking
METHOD
- Steam the Tenderstem for 2 min in a steamer or microwave.
- Drain, and mop with paper towel to remove any excess water.
- Mix the steamed Tenderstem with the chopped kimchi, garlic, mustard, nutritional yeast or cheese and the beaten egg.
- Add 2 tbsp gluten free flour to bind the fritter mixture. If needed, add the further flour and season.
- Heat a non-stick frying pan and add the olive oil.
- Drop spoonfuls of the fritter mix into the hot pan and flatten with a spoon.
- Fry for 1 min or until golden brown before turning over and repeating.
- Repeat until all the mixture is used up.
- Serve with a salad or poached eggs for a light lunch or brunch.
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