carrot coriander fritters

8th July 2018

June has been a month of abundant poppy blossoms, big round buzzing bees and cool, misty, chalky mornings.

~ Oriental Brillant Poppy (Papaver orientale)

carrot coriander fritters

preparation – 30 minutes

15 – 18 fritters


¾ cup/90g chickpea flour

¼ tsp freshly ground black pepper

½ tsp fine rock salt

½ tsp turmeric powder

½ tsp cumin seeds

½ tsp coriander seeds

1 chilli, finely chopped

pinch asafoetida powder

¾ cup/145g water

3 – 4 medium/350g carrots

½ cup/20g fresh coriander

peanut oil/ghee for frying


1.  In a small pan, dry roast the cumin and coriander seeds. Set aside to cool, then roughly grind in a mortar and pestle.

2.  In a medium bowl, measure the chickpea flour; add salt, pepper, turmeric powder, ground coriander and cumin, chilli, and a pinch asafoetida powder – stir to combine.

3.  Pour in the water and whisk together until smooth. Set aside. The mixture will be sticky.

4. Top, tail and scrub the carrots.  Grate them, either with a box grater or using the shredding blade of a food processor—place in the bowl with the chickpea batter, along with the chopped coriander. Stir to combine; the mixture will be quite dry. Allow to sit for 5 – 10 minutes for the water to come out of the carrots.

5.  Heat the oil over medium heat in a cast-iron skillet.  When hot, place a heaped tablespoon of the batter into the hot oil.  Spread a little to make a round, flatter shape.

6.  Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes.  Flip the fritters and fry for another 2  – 3 minutes.  Drain briefly on a paper towel.  Best served immediately with the avocado raita or spicy pickle, also nice alongside coriander leaf vanghi bath.

Goodness shared by Stacey

zucchini fritters with an avocado raita

13th July 2014


This is where I am at the moment.


It really is in these tiny wonders,


the accidental joys,


in all this surrounding beauty,

reminding us to breathe, smile and take us back to our true self.

For that I am thankful.

zucchini fritters (without eggs)

 15 – 18 fritters

Zucchinis are funny plants. I wait and wait for their delicious fruit, picking a small one here and there, and then, SUDDENLY,  I have more fruit then I know what to do with.


550g/4 cups grated zucchinis (approx 3 medium garden zucchinis)

½ tsp salt – divided

1 Tbsp flax seed

3 Tbsp water

handful of mint and dill, finely chopped

¾ cup/90g chickpea flour

½ tsp baking powder

¼ tsp freshly ground pepper

oil of choice for frying


1. Grate the zucchinis, either with a box grater, or using the shredding blade of a food processor. Place in a colander, sprinkle over a ¼ teaspoon of salt and allow to stand for 20 – 30 minutes.

2.  In a medium bowl, add the water and flaxseed and let soak for 20 minutes.

3.  Squeeze the grated zucchinis dry with your hands.  You will be surprised by the amount of liquid that is squeezed out. This will stop the fritters from going soggy.  Place in the bowl with the linseed mixture, along with the mint and dill.

4.  In a bowl, place the chickpea flour, baking powder, remaining salt and pepper, stir to combine, then add to the zucchini mixture, and combine well. The mixture will be sticky.

5.  Heat the oil over medium heat in a cast-iron skillet.  When hot, test by putting a heaped tablespoon of the batter into the hot oil.  Spread a little to make a round, flatter shape.  Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes.

6.  Flip the fritters and fry for another 2  – 3  minutes. Drain briefly on a paper towel.  Best served immediately with avocado raita, also delicious with tomato gojju.


avocado raita


3 medium ripe avocados

juice of 1 lemon

rind of 1 lemon

½ small green chilli or two pinches chilli flakes

handful each fresh coriander and mint

salt and pepper to taste


1.  Halve the avocados, take out the seeds and with a spoon, scoop the avocado flesh into a bowl.

2.  Add the lemon juice, chilli, and lots of fresh herbs and blitz using a hand blender until smooth and well combined.  The mixture will seem quite thick, if you prefer thinner, just add a little water.

3.  Add more lemon, salt and pepper to taste.  Sprinkle over the lemon rind. Dollop on each fritter just before serving.


Goodness shared from Stacey

sweetcorn chard fritters

22nd September 2011

I had these recently at Rusha’s in Devon where we spent our summer holiday.  We spent the afternoon at Strete Beach, along the coastal beach in Dartmouth, Devon.  In the late afternoon, we came back to Rusha’s place where we sat in her magical kitchen around a tiny, round table warmed by her Aga stove, listening to the pitter-patter of rain outside, sipping rooibush tea while she prepared a meal for us.  It included these wonderful, sweetcorn pancakes.

This is what I wrote to a friend after that day

woke to a misty sort of day

dosa and sambar with Lulu and Rusha

at our place

then onwards to the beach

with it’s tiny coloured pebbles

zillions of them

racing dark clouds

freezing cold water

and they went swimming anyway

back to Rusha’s magical home

an amazing dinner prepared with love

a colourful mix match of antique plates and forks

sweet corn and chard pancakes

babaganoush in a big, earthy bowl

roasted red pepper and melon sprinkled with ruby jewels of pomegranate

dessert strawberries and clotted cream sprinkled with sugar


IMG_0450IMG_0455 IMG_0457

Ponsworthy in Devon, England

sweetcorn chard fritters

Serves 4


2 fresh corn cobs

¾ cup chickpea flour

½ – ¾ cup water

½ tsp ground coriander

1 tsp cumin seeds, lightly toasted

¼ tsp turmeric powder

½ tsp rock salt

½ green chilli, finely chopped (optional)

freshly ground black pepper

huge handful spinach, kale or silverbeet and lightly steamed (about 1 cups chopped)

a handful of finely chopped coriander

olive oil/ghee for frying


1.  Cut corn off the cobs until you have about 2 cups.

2.  You can either purchase the chickpea flour already made or make your own by putting about 1½ cups dried chickpeas in your blender and grind on high for a few minutes until the flour stops falling into the middle of the container (you will understand this once you do it).  Pour the blender contents out into a fine-mesh sieve and sift until fine gram and course legume bits are separated.  You should have less than 1 cup of fine chickpea flour.

3.  Heat a little ghee/oil in a small pan, add cumin seeds and fry for a few seconds, then add the chilli – remove from heat and set aside.

4.  Combine chickpea flour with coriander powder, cumin seeds, turmeric, salt and pepper. Pour in the water to make a smooth paste – allow to sit for 5 minutes.

5.  Add corn kernels and finely chopped steamed kale, spinach or silverbeet and coriander -mix until well incorporated.

Optional take ½ cup of batter and process for 10 – 15 secs.  Transfer back to the bowl.  If it looks a little dry, add more water.  You can experiment with the texture while cooking.  I find if the mixture is quite moist, it handles better.

6.  Heat a skillet, drizzle a little olive oil or ghee and add a heaped tablespoon of mixture to the skillet – flatten slightly with a spoon.

7.  Fry corn cakes until golden on one side, then flip to cook other side.  It is important that the heat is high enough to create a good sizzle, without being too high that it cooks the outside before the inside is ready.  Turn over and cook for a further 3 to 5 minutes. Remove and eat immediately.

Serve the pancakes topped with a little of this salad and spicy guacamole or hummus.


Goodness shared by Stacey

sweet potato white bean herb & quinoa patties

26th March 2011

I have been hunting for a lentil or bean pattie dish for quite a while, but most of the ones I have found, sound less than appealing.  This variation was initially inspired by a chickpea one I discovered, however, the use of a legume and the herbs were about the only similarities.  As my sister’s husband does not eat eggs, I substituted tahini as the ‘sticky’ ingredient, which worked perfectly with the sweet potato.

Stacey and I have been taking turns with the cooking, so these have become a weekly favourite. Since the first trial, I have made these on ‘my turn’ about 4 times.  They are a perfect accompaniment to fresh hummus, which is a Tuesday treat at the health club cafe.  The smoothest, creamiest one I have tried so far has been from ‘Ali Baba’s Caravan’ in Jaffa. That was a treat my brother-in-law returned with yesterday.  Best eaten by the spoonful.  Mmmmm…..  I think the secret ingredient is the tahini that is made here, a few bottles of which will be in my suitcase upon my return. Delicious.

sweet potato white bean herb & quinoa patties


1 cup white (cannellini beans), soaked overnight

½ cup cooked quinoa

1 cup water

3 medium sweet potatoes, peeled and cut in chunks

olive oil

sea salt & freshly cracked black pepper

1 Tbsp tahini + extra for consistency

1 large handful fresh coriander leaves

1 large handful fresh mint leaves

1 large handful fresh parsley leaves

1 Tbsp black and white sesame seeds

breadcrumbs/flour (for rolling)

oil for frying


1.  If using the pre-soaked, dried white beans, bring to boil in water, reduce to a simmer until beans are tender – 1 – 2 hours.

2.  Bring the quinoa to boil in 1 cup water in a covered small saucepan, reduce to simmer until all water has been absorbed.  Let sit, covered with a piece of paper towel between lid and pan until ready to use.

3.  Place sweet potato chunks in a ceramic baking dish, add a drizzle of olive oil, sea salt and cracked black pepper and toss around. Roast in a 200 degree Celsius oven until tender.  Turn once during roasting.


4.  Add beans, quinoa, sweet potato, tahini, herbs, salt and pepper in a large bowl – mix together with a fork, mashing as you go, then add in batches to a mini processor and pulse until all roughly combined (can leave some unprocessed for a rougher texture).  Return to bowl.  If the mixture is too sticky, add breadcrumbs for desired consistency to form patties.

Photo note:  First attempt = a little sticky.

5.  Spread sesame seeds and breadcrumbs/flour on a plate.  Using a dessertspoon, pick up spoonfuls of mixture and drop onto sesame plate.  Sprinkle seed mixture over pattie (prevents the mixture from sticking to hands), and using hands, form flat patties.

6.  Place on a dry plate and let sit in the fridge for approx. 30 minutes.

7.  When ready to serve, heat oil in a pan, and fry patties on both sides until browned.  Let drain on absorbent paper towelling before serving.

Serve with coleslaw, roasted beetroot or a raw beetroot salad, hummus or even better tucked inside warmed, fresh pitta with all of the above.

Goodness shared from Donna

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