By MONICA SALGAONKAR - Ingredients - *optional, 2 heads of broccoli, 2 sweet potatoes, 2 eggs, 1 can of garbanzo beans, Salt, Pepper, Coconut or peanut oil, Parmesan cheese* Panko bread crumbs* Chili powder*
Method - Panko Vegetable Fritters. 1.Peel and cut your sweet potato into bite size chunks, and chop up your broccoli with as much of the stem removed as possible (best to use fresh, not frozen)
Method - Panko Vegetable Fritters. 1.Peel and cut your sweet potato into bite size chunks, and chop up your broccoli with as much of the stem removed as possible (best to use fresh, not frozen)
2.Steam the vegetables and broccoli, so it becomes easier to mash
3.Once the potatoes and broccoli are easy to pierce with a fork, remove the vegetables into a mixing bowl and allow to cool to room temperature
4.Using a masher, lightly mash the veggies, so that there are some visible chunks of broccoli and sweet potato
5.Lightly beat 2 eggs in a bowl, and pour that into your mashed mixture
6.Slightly fold your eggs with the mashed mixture
7.Add in half a cup of cheese of your choice (optional)
8. Add half a cup of panko breadcrumbs (optional)
9.Mix thoroughly until you have a somewhat firm and gloppy mixture – add salt and pepper to taste
10. Heat a pan to high heat with some coconut or peanut oil, wait for it to sizzle
11.Using an ice cream scoop and a spatula, loosely scoop the mixture and plop it in your hot pan, gently pressing down on it with your spatula
12.After about 5 minutes, gently flip it over to do the other side. It should have a nice brown color on it.
13.When both sides are done, place the finished fritters on a paper towel lined plate to soak up excess oil; make fritters and set aside
Chole Inspired Garbanzo beans
1.Finely chop onions and garlic
2.Rinse your canned garbanzo beans under water, and set aside
3.Heat a pan on medium heat with some oil, and fry up your chopped onions and garlic. Fry until the mixture is golden brown
4.Add in the garbanzo beans to the pan, mixing everything well
Add ½ tsp turmeric, 1 tsp chili powder, salt to taste and one tsp garam masala, 2 tsp brown sugar, 2 tsp lime juice and some water, and mix thoroughly until all the chickpeas are covered
5.Let it simmer for 5-7 minutes, to ensure the garbanzos are cooked
6.Garnish with cilantro
Interesting facts about the recipe
•Easy way to stick a lot of veggies into a dish for picky kids (or even adults) who don’t enjoy eating veggies
•You can easily change up the fritters by adding different veggies
•A great meatless and high in protein option
(Monica works as a healthcare administrator at the University of Washington Medical Center. In her free time, she enjoys cooking, photography, and trying new restaurants.)
3.Once the potatoes and broccoli are easy to pierce with a fork, remove the vegetables into a mixing bowl and allow to cool to room temperature
4.Using a masher, lightly mash the veggies, so that there are some visible chunks of broccoli and sweet potato
5.Lightly beat 2 eggs in a bowl, and pour that into your mashed mixture
6.Slightly fold your eggs with the mashed mixture
7.Add in half a cup of cheese of your choice (optional)
8. Add half a cup of panko breadcrumbs (optional)
9.Mix thoroughly until you have a somewhat firm and gloppy mixture – add salt and pepper to taste
10. Heat a pan to high heat with some coconut or peanut oil, wait for it to sizzle
11.Using an ice cream scoop and a spatula, loosely scoop the mixture and plop it in your hot pan, gently pressing down on it with your spatula
12.After about 5 minutes, gently flip it over to do the other side. It should have a nice brown color on it.
13.When both sides are done, place the finished fritters on a paper towel lined plate to soak up excess oil; make fritters and set aside
Chole Inspired Garbanzo beans
1.Finely chop onions and garlic
2.Rinse your canned garbanzo beans under water, and set aside
3.Heat a pan on medium heat with some oil, and fry up your chopped onions and garlic. Fry until the mixture is golden brown
4.Add in the garbanzo beans to the pan, mixing everything well
Add ½ tsp turmeric, 1 tsp chili powder, salt to taste and one tsp garam masala, 2 tsp brown sugar, 2 tsp lime juice and some water, and mix thoroughly until all the chickpeas are covered
5.Let it simmer for 5-7 minutes, to ensure the garbanzos are cooked
6.Garnish with cilantro
Interesting facts about the recipe
•Easy way to stick a lot of veggies into a dish for picky kids (or even adults) who don’t enjoy eating veggies
•You can easily change up the fritters by adding different veggies
•A great meatless and high in protein option
(Monica works as a healthcare administrator at the University of Washington Medical Center. In her free time, she enjoys cooking, photography, and trying new restaurants.)
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