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Spinach and feta fritters

prep 15 min : cook 30 min : serves 15 fritters

• 1 cup of mashed, cooked pumpkin
• 2 eggs
• ¼ tsp of nutmeg
• 2 tbsp crumbled feta
• A handful of chopped spinach, roughly chopped
• About ½ cup of breadcrumbs
• Olive oil for shallow frying

1. Use a fork to stir together the pumpkin, eggs & nutmeg.
2. Fold through the feta and spinach then slowly add the breadcrumbs, stirring, until the mixture holds its shape when you scoop a little onto the fork.
3. Pour enough olive oil into a frying pan to make it about an inch thick and heat until you can pop a breadcrumb in and it moves around.
4. Use the fork to scoop about a tablespoon of batter into the pan and press down with the fork.
5. Cook for a few minutes and then use a spatula to flip and cook on the other side.
6. Cool on a few sheets of paper towel.

Notes

Serve with some sliced avo on top and a little leftover roast chicken or shredded beef.

These freeze really well so make a big batch to last you a while.

Tomato chicken risottoe

prep 15 min : cook 30 min : serves 6

• 300g chopped chicken breast, cooked (or use leftover shredded roast chicken)
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves of garlic, crushed
• 2 cups arborio rice
• 2 cups chicken stock mixed with two cups of water (1L liquid total)
• 1 tin of chopped tomato
• ½ cup frozen peas
• ¼ cup grated parmesan
• a few basil leaves and extra parmesan to serve

1. Heat 1 tbsp of the oil in a large pan over medium heat and cook the chicken until sealed and just turning brown.
2. Remove it to a plate and keep warm.
3. Heat the rest of the oil then add the onion and garlic and cook until transparent. Add the rice to the pot and stir until glistening.
4. A little at a time, add the hot stock/water, waiting until each addition has been absorbed before the next is added. Make sure to stir regularly (pretty much the whole time and scrape the bottom so it doesn’t stick).
5. Add the tinned tomato and stir it through.
6. Stir through the cooked chicken then add the frozen peas.
7. When the peas are heated through, add the parmesan and season to taste.
8. Serve piping hot with a sprinkle of parmesan and a couple of basil leaves.

Notes

These can be frozen. Either cook then freeze or if you’re using fresh (not frozen) chicken, you can crumb them then freeze – pop them on a tray in a single layer and then once frozen you can transfer them to a bag or container.

My theory is always that if you’re already going to the effort and making the mess, you may as well double it so you can have a night off later with very little extra effort.

Gluten-free rich chocolate brownies

prep 15 min : serves 20

• 125g unsalted butter, chopped
• 125g dark chocolate, chopped
• 3 eggs, lightly whisked
• 100g rice malt syrup
• 50g rapadura sugar
• 110g almond meal
• 30g (1/4 cup) raw cacao
• 1 tsp vanilla extract
• Pinch of salt