Chickpea and Coriander Fritters

ChickpeaFritters

This recipe is healthy, delicious and very simple to make, especially when the pantry is running bare.

Chick Peas or Garbanzo beans (like most legumes) have long been valued for their fibre content and are great for weight loss. They can boost your energy because of their high iron content, are a good source of protein for vegetarians and can lower LDL (bad) cholesterol.

Coriander or Cilantro is fabulous for healing skin disorders and can also lower cholesterol and blood pressure.

Throw these tasty morsels together and serve with rocket, coriander and lemon wedges…oh, and Sweet Chilli Sauce is a must!

Ingredients:

      • 1 tin of mashed chickpeas (I use a potato masher so the chickpeas remain semi-whole and the fritters rustic)
      • 1/2 cup roughly chopped coriander
      • 1 roughly chopped onion
      • 1/2 cup flour
      • Cumin
      • Rock salt
      • 1 large egg
      • Coconut oil for frying

Lightly mix all the ingredients together, press a heaped tablespoon of mixture in pan to form patties, fry until golden brown on both sides, 4 to 5 minutes.

Enjoy!

Red Curry, Coconut, and Ginger Infused Steamed Clams

ClamsFinal

I stumbled across this delicious and fresh Thai inspired curry dish from Savory Sweet Life whilst surfing Pinterest and have since made it a number of times – my food photo attempt above.

The steamed clams are just amazing. The broth is made up of red curry, coconut milk, fresh ginger, coriander and garlic. Click here for the original recipe from Savory Sweet Life or follow my version with a few tweaks for personal taste.

Ingredients:

2 tablespoons coconut oil (Coconut oil is a healthy oil)
3 cloves fresh garlic, minced
1 tablespoon minced fresh ginger
3 teaspoons red curry paste
2 teaspoons fish sauce
1 cup chicken stock
1 cup coconut milk (I use Kara or Ayam brands)
1 kg bag of clams
3 heaped tablespoons chopped coriander
1 lime cut into wedges

  1. Heat coconut oil in a large pan.
  2. Add garlic and ginger. Cook for a couple of minutes.
  3. Add the red curry paste and the fish sauce.
  4. Stir the paste until it has thinned out with the oil.
  5. Pour the chicken stock and coconut milk into the pan. Stir the broth mixture until well mixed.
  6. Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any unopened clams.
  7. Add the coriander and give the pan a quick stir. Transfer clams and broth to a large serving platter and squeeze fresh lime juice over the dish.
  8. Serve with additional lime wedges. Enjoy!