So here I am, up in sunny Broome doing my clinical dietetics placement. Where is this “Broome” place, you say? Well it’s right over on the north west of Australia, in the Kimberley region. A little outback town of around 15,000 people, with red dirt, pristine beaches and the odd crocodile I hear. It’s pretty amazing. Let me show you a mini pictorial journey of my activities so far.
|This is where I prop myself most weekends. |
And some mornings. And some afternoons.
|Sunset on Cable Beach. |
Most amazing sunsets I have ever seen!
That’s about it. Other than working at the hospital, I go to the beach and watch amazing sunsets. Jealous yet?
Sorry. Very mean of me. But you really should come to this part of the world if you get the chance.
So anyway, the point of this post was actually to provide you with something useful, rather than just make you bitter with jealously. Hopefully you’re still reading, because, for the first time in a long time, I’m going to give you a RECIPE! Oh yeah!! My last few posts have been very female-health and self-love oriented (HERE, HERE and HERE), it seems I have been shirking my recipe-providing duties. Sorry ‘bout that. I’ve also been pretty busy over at Sarah Wilson’s I Quit Sugar being all nutrition-experty. Have you checked it out yet?
This recipe came about last Friday morning when I was running low on stocks to make my usual brekkie, however I had a few eggs, some coconut oil (of course), and a bunch of random veggies that I bought at the local markets. So I threw it all together and hoped for the best. What eventuated was so much better than I could have imagined. So good that I made some more (with a slight twist) straight after brekkie to take for lunch!
I love these patties not only because they are delicious, but also because they are incredibly nutritious (could you cram any more veg in?), simple to make (um. 1 bowl. Stir. Fry.), filling and you can really throw anything in and get a pretty good result AND you are using your food scraps in a tasty way, rather than adding to the mounds of food we carelessly throw away each year. Go fritters!!
Vegetable fritters with avocado (makes 3 large patties/1 serve)
- 1 cup grated sweet potato (approx ½ medium sweet potato)
- ½ medium zucchini, grated
- ¼ red capsicum, chopped finely
- 1T shallots, chopped
- 4 leaves basil, chopped
- ½ cup of dark leafy greens (silverbeet/spinach/kale), chopped
- 2 eggs
- ½ small avocado, to serve
- 1T coconut oil
OPTION: For some extra protein and pizazz, you could throw in a small can of salmon. If you’re a vego, then leave it out. If you’re a vegan, I doubt you’re on my page. If you are, you’re probably considering deserting veganism, right?)
- Mix all ingredients, except oil and avocado, in a large bowl
- Heat oil in pan over medium heat
- Mould mixture into patties around 1-2cm thick (around ½-1 cup of mix for each pattie)
- Place patties in pan and allow to cook until browned on 1 side (approximately 5 minutes). Using a spatula, flip patties and cook for approx 5 minutes on the other side
- Serve with sliced avocado
If you want to save time in the morning, you could mix everything together the night before then simply fry up in the morning.
Try them out, friends. Let me know how they go. Winners, right?
Next week I am going to post an interview with someone super exciting, beautiful and inspirational. Stay tuned!