“Anyone who can put a homemade meal on the table every night is my hero.”
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I couldn’t help but overhear the conversation between two very hardworking moms, as I sat putting on my gloves for kickboxing
Life lesson #7461 – You might think you’re the only one that’s having a problem, but the reality is, there are so many other people in the same boat.
I smiled to myself as I thought about how sparse our fridge was, and that I had no idea what I was going to feed my husband for dinner. The past ten days, a blur of work, school, houseguests, and getting ready for a garage sale.
It seems we’ll always have something around that can become dinner. Veggies from the CSA, eggs for omelets, made-ahead protein in the freezer. That night, as I weighed my options, I thought about her and put together a meal that stepped it up a bit in terms of effort.
In theory, one could tuck any finely chopped or shredded veggie into a savory pancake, fry it into small mounds until crisp on both sides, serve it with a bit of yogurt sauce, and it would be great.
I started with a cauliflower and cheese puree because that combination is always wonderful to me. Chopped broccoli was a nice addition for a bit of crunch. In this case, I went gluten-free, although any type of breadcrumbs or flour you have on hand would work just as well.
The result was a fritter with a crispy outside and an inside with a perfect chew. Neither too soft nor too gooey.
ps: If the spinach-yogurt dip isn’t for you, I imagine a runny egg on top would great and make for a balanced meal
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Veggie Fritters with Spinach Yogurt Dip
- 2 cup cauliflower, chopped into florets
- 2 cup broccoli, chopped into florets
- 2 eggs (large or XL)
- ½ tsp sea salt
- ½ tsp baking powder
- ¼ cup flat-leaf parsley
- 1 cup sharp cheddar cheese, grated
- 1 cup breadcrumbs (gluten-free if you’re avoiding gluten)
- ½ cup oat flour (or all-purpose flour)
- clarified butter (or coconut oil), for the griddle
- 2 cup spinach, fresh, rinse and patted dry
- 2 cup Greek yogurt
- 2 Tbsp honey
- ½ tsp sea salt
- In the bowl of your food processor, add the cauliflower, eggs, salt, and parsley. Process until they're well combined
- Transfer to a large bowl and stir in the broccoli, cheese, breadcrumbs, and flour. Combine
- Heat your griddle to medium heat, and coat it with a thin layer of ghee
- Using a ¼ cup measure, form ¾" thick patties. With wet hands, compress the patties and place onto the griddle.
- Cook for a minute or two on each side, making sure to reduce the heat if you find they're browning too quickly
- If not serving immediately, transfer them to a baking sheet lined with parchment paper and keep them warm in a 200-250° oven
- In the bowl of your food processor, add the spinach & pulse a couple of times until it's chopped.
- Add the yogurt, honey, and salt. Process until smooth.
- (The dip can be made a day ahead, covered tightly, and refrigerated)