Vegie and ricotta fritters

Vegie and ricotta fritters

These are a great way to little kids (and big kids) to eat vegies.

Had one of these fritters on some rye bread with salad and home made chutney for lunch.

Fritters (this made 2)

1/2 cup grated pumpkin
1/2 cup finely chopped broccoli
1/4 capsicum finely chopped
1 cloves garlic finely chopped
2 heaped tablespoons chickpea (besan) flour
2 heaped tablespoons ricotta
Seasoning to taste

Mix all the ingredients together.

Shape into 2 fritters and fry in a little olive oil until golden.

Eat as a sandwich on bread of your choice or serve with salad of more veg.

Don’t forget the protein

Vegie soups are great but don’t forget to add some protein.

Red lentils and silken tofu blitz up well and have very little impact on flavour but are good protein sources.

I always add red lentils to my pumpkin soup.

Taking Time Out in Autumn

Here are some tips I put together for the Golden Door:

https://www.goldendoor.com.au/taking-time-out-in-autumn/