Hi all! Well sh*t it’s been a crappy few days hasn’t it…I found myself stupidly apologising to Rich (the 18 year old) last night as we sat on the couch watching the news – for the state of the world. I remember heading off to Europe by myself, aged 17, for a year’s AFS student exchange in Switzerland – with no thought of bombs, shootings or terrorism. All I had to do was practice my German and watch movies during the flight from New Zealand…and then cope with a pretty ghastly host family for a year…but that’s another story! (Involving me being pseudo punk/new romantic with spiky dyed white blond hair and my host family being uber-conservative and religious…). Those days of carefree international travel now seem ridiculously romantic and simple, and the world is changing at a tremendous pace. I can’t imagine what it would be like to be personally affected by terrorism or war, but clearly it would be utterly horrendous.
Anyhoo, like so many people watching from far away I find these things stressful, so today, after an indulgent weekend of too much wine and chocolate (although, really, there is hardly ever too much…), I found myself in the kitchen this morning with the aim of de-stressing and throwing veges and wholesome brown rice together for a nurturing lunch. And yes, it is cooked in a little oil, but only a little! These would also make a great easy week-night dinner or lazy weekend brunch. Feel free to bung a poached egg on top, or add the protein of your choice to the mix – finely chopped bacon, cooked chicken or salmon would all work well. As a side you could swap the buffalo mozzarella for labneh, whipped feta or Greek yoghurt, and swap the pesto for chilli jam or hummus – so many options 🙂 Let me know if you give it a whirl!
1 cup cooked, cooled brown rice or quinoa
1/4 small green cabbage, finely shredded
1 large zucchini, grated
sea salt and freshly ground black pepper
pinch of chilli flakes
finely grated zest of 1 lemon
1/4 cup self raising flour
3 tbsp rice bran or coconut oil
Mix rice, cabbage and zucchini in a large bowl. Lightly whisk eggs and add to the veges with a good seasoning of salt and pepper, chilli flakes and lemon zest. Sprinkle over flour and mix to combine. leave to sit for 5 minutes then heat a tablespoon of oil at a time in a large frying pan and cook fritters, about 2-3 tablespoonsful per fritter, for a few minutes each side, until golden and cooked through. Serve immediately with avocado, mozzarella, pesto and basil leaves. Makes 8
That pesto on top sounds great!! Really love this idea. So delicious!
Thanks Katrina, so glad you like the look of them, they really were delicious! 🙂
I agree it's very sad how the world is right now and can't imagine having to explain this to the little ones! Keep on making great recipes! This is a great way to bring some light to these days.
Thanks so much Ana, I agree, we just have to enjoy happy times with the people around us! 🙂
Just made these and they were delish. Thanks for the great recipe 🙂
Yaaaaay!!! I'm so glad you enjoyed them 🙂
Made this last nite, so yum and definitely make it again! i added bacon for my hubby lol
Yay, that's so great – and yes, good thinking with the bacon! 🙂
"Rice bran or coconut oil" Please explain. Is there such a thing as rice bran oil? Thx
Hi Cecile – yes in New Zealand Rice Bran Oil is readily available 🙂
Nutrition info? Looks beautiful and delicious!
The Eclectic Cook
Thanks! So sorry, I don't have a nutritional breakdown 🙂