“Anyone who can put a homemade meal on the table every night .. is my hero”
I couldn't help but overhear the conversation between 2 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 The Chef for dinner. The past 10 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 .. there's something about that combination that's always wonderful to me. Chopped broccoli was a nice addition for a bit of crunch. In this case I went gluten-free .. though any type of breadcrumbs or flour you have on hand would work just as well.
The end 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 be pretty darn good and make for a balanced meal
Veggie Fritters with Spinach Dip
2 cups cauliflower chopped into florets
2 cups broccoli, chopped into florets
2 XL eggs
1/2 tsp sea salt
1/2 tsp baking powder
1/4 cup flat leaf parsley
1 cup sharp cheddar cheese, grated
1 cup breadcrumbs (** I make my own from gluten free bread)
1/2 cup oat flour
ghee or coconut oil (for the griddle)
2 cups spinach, fresh, rinsed, and patted dry
2 cups plain greek yogurt
2 Tbsp honey
1/2 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 bow and stir in the broccoli, cheese, breadcrumbs & flour.
- Heat your griddle to a medium heat, and coat it with a thin layer of ghee
- Using a 1/4 cup measure, form 3/4 inch thick patties
- With wet hands, compress the patties and place onto the griddle.
- Cook for a minute or 2 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 degree 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.
- (** Note: the dip can be made a day ahead, covered tightly, & refrigerated)