Nutrition
If you are looking for a quick meal that looks ‘posh’ for your guests then here’s an easy dinner that works a treat.
The fritters take no time at all to prepare while the patties take a little longer. So while one is cooking you can prepare the other and vise versa. Perfect use of time.
The fritters contain leek which, like other members of the onion family, lower cholesterol and zucchini which is a great source of vitamin C, folate and beta carotene.
The patties are comprised of polenta which is a great wheat free alternative for a gluten free diet. It’s a flexible little item that needs some playing with and maybe not be for everyone, but give it a go before you write it off.
Ingredients
Fritters:
- 2 eggs
- 2 tbsp yogurt
- 1/2 cup crumbled feta
- 1 tsp baking powder (gluten free)
- 2 tbsp chopped parsley
- 1 tbsp chopped basil
- 3 tbsp almond meal
- 1 x large zucchini, finely diced
- 1 x leek, finely chopped
- Salt and pepper to taste
Patties:
- 1.5 cups Polenta
- 1/2 cup crumbled feta (or you can use gorgonzola for extra kick!)
- 1/2 cup grated pecorino
- 1 tbsp chopped basil
- Fresh rocket, olive oil and balsamic vinegar for serving
Nb: if you don’t have fresh herbs used dried as it works just as well. I also use sheep feta and yogurt as a personal preference but you can use which ever you like.
Preparation
Preheat oven to 200oC.
Bring to the boil a 500ml of water (keep more on the side to top up if necessary), adding a pinch of salt. Sprinkle the polenta into the water, stirring constantly. Turn down to simmer and allow the polenta to cook for 15 – 30 minutes, until it’s thick and pulling away from the sides. (add more water as necessary to ensure the polenta doesn’t stick before it’s cooked)
With the polenta bubbling away, beat the eggs in a large bowl, mix in yogurt, and 1/2 cup feta, baking powder and herbs. Add the almond meal and mix well. Season with salt and pepper to taste. Add in zucchini and leek to the mixture and stir through.
Cover a baking tray with parchment, drop well spaced heaped tablespoons mounds of the leek and courgette mixture and flatten slightly with the back of the spoon. Place in the oven for 15 minutes or until golden brown.
While the fritters cook, turn your attention back to the polenta and stir until it starts to pull away from the sides of the pan. Then, add in the remaining feta, pecorino and basil and stir through.
Remove from the heat and allow to cool while the fritters finish in the oven.
Once the polenta has cooled and begun to harden, heat a little coconut oil in a pan or griddle and take large spoonfuls of the polenta mix into the hot pan to form patties and fry until golden brown, turning as needed.
Dress your plate with a bed of fresh rocket and layer on the patties and the fritters. Drizzle with olive oil and balsamic and serve. Yummo!
