Summer Lunch

When I was working, pre-COVID, I use to buy my lunch pretty much everyday. Half of the time, I didn’t really enjoy what I was buying and most of the time it wasn’t cheap. For some reason, I could organize myself enough in the mornings to make my kids their lunches, but when it came to myself, the story was different.

Now that I’m home, things have changed. I’m making myself (and the kids) lunch everyday and I’m eating so much better. I’m not making anything over the top, but I am putting some thought into what I’m preparing. I’m loving my meals and I’m keeping it fresh and simple.

When I do return to work, I’m not going back to my old ways (hopefully!). I’m brown-bagging it, just like my kids! Except, my lunch may be a bit more gourmet then theirs.

Fresh Green Pea, Corn and Zucchini Fritters

Yield: 8 large fritters or 15 small fritters

The key to this recipe is fresh produce. I used peas, corn (cut from fresh cobs of corn), and both yellow and green zucchini.

To make this a meal, I topped the patties with a fried egg. They can also be eaten on their own and dipped with a garlic and herb dressing.

Ingredients:

Fritters:

2 medium zucchinis, grated (I used 1 yellow and 1 green)

1 cups fresh peas

1 cup fresh corn

1/2 cup finely chopped green onion

1/2 cup flour (unbleached)

1 tsp baking powder

2 eggs

1/2 cup grated parmesan cheese

2 tablespoons fresh herbs (I used one tablespoon each of basil and parsley)

Pinch of salt and ground pepper

Olive oil (for frying)

Herbed Spread:

1 cup plain cream cheese

1 clove garlic, minced

2 tablespoon fresh herbs (I like dill)

Directions:

Fritters:

1. In a large bowl add the vegetables: grated zucchini, peas, corn and green onion. Mix to combine.
2. Add the flour and baking powder and stir to combine.
3. Add the eggs and parmesan cheese, along with the fresh herbs and mix until well combined.
4. Season with salt and pepper.
5. Heat approximately 1 tablespoon of oil in a frying pan over medium-high heat.
6. Scoop a generous spoon of mixture into the pan and gently flatten, to make round fritters.
7. Cook for approximate 5 minutes and turn and cook for another 5 minutes, or until golden brown. Ensure the centres are cooked through.

Herbed Spread

1. Combine the cream cheese, garlic and herbs in a small bowl. Mix well, until combined.

Note: If making larger patties, ensure that you flatten the mixture well, otherwise the patties will be uncooked in the centre.