So when I was down in Melbourne for the day (lol that rolls off the tongue so weirdly and sounds so very pretentious) for a food styling workshop that Bupa put on for the finalists of the blog awards (yes, this post is sponsored, but I wasn’t paid to write about it and the opinions are all mine), we had a masterchef style mystery box challenge. I paired up with Bella, the daughter of one of the Bupa team members. Now let me tell you about Bella: she’s a vegetarian, she’s funny, she likes colourful food and she’s awesome with a knife, grater and every other kitchen tool I threw at her. So these, well, they are Bella’s veggie fritters. And they are amazing.
Bella and I worked together and it was so nice to cook with a kid other than my own…and one that actually listened! Bella was great at grating up the veggies, chopping up the capsicum, and plating. Basically this recipe looks and tastes as good as it does thanks to her. I have to admit, it was hard letting go of some of the tasks that I normally takeover from the kids on, but it was an awesome reminder that one day, if my kids grow up helping in the kitchen they will be competent enough to help out to this extent too!
If you’re looking for an awesome fritter that packs in heaps of veggies and tastes great with no added salt, this is the one for you! They’d be great in the lunchbox and they freeze really well. They also taste great topped with avocado and fetta and cherry tomatoes if you’re wanting something that looks more upmarket brunch.
Now back to the Blog awards, the winners were announced on Thursday last week at an awesome evening at Vue de Monde in Melbourne. I had a fantastic night and was so happy to be able to celebrate with all the other bloggers, the winners really deserved their trophies. And the rest of us, well we had lots of fun! I got totally caught up in the event and didn’t take any photos except for a few grainy iphone ones, which don’t really show the amazingness of the night. So I suggest you go and read these posts:
- 1 red capsicum, chopped
- 2 spring onions, sliced
- 1 zucchini grated
- 1 clove garlic, crushed
- 2 kale leaves, stems removed and leaves finely chopped
- 1 tbsp parsley chopped
- 1 tbsp mint chopped
- 100 grams fetta, crumbled
- 2 eggs, lightly whisked
- ¾ cup wholemeal flour
- 1 tsp baking powder
- Topping (optional)
- 50 grams fetta, ½ avocado, chopped cherry tomatoes and some chopped parsley and mint
- In a bowl, combine all the veggies, herbs, flour, eggs, baking powder and cheese.
- Mix until well combined.
- Meanwhile, in a frypan, heat the olive oil over medium heat.
- Drop tablespoonfuls of the mixture into the hot oil, allow to cook on the first side until golde, then flip and cook on the other side until golden.
- Drain on kitchen paper towel.