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About
| Infused with warming garam masala, a hint of pepper and cayenne, and vibrant vegetables, Órfhlaith Noone's fritters make a satisfying meal at any time of day. They're packed with fibre and plant-based protein - thanks to the fava bean flour, which delivers an impressive 26g of protein per 100g. |
The fritters are delicious served with something fresh and something creamy, like a leafy green salad and some garlic yoghurt, hummus or cottage cheese. Any leftover fritters can be freshened up by toasting for a few minutes - making them a great option to pack in a lunchbox for work.
The vegetables in this recipe are suggestions rather than a strict list to follow - any veg will work well so they're a great way to use up leftovers.
This is our first recipe from the brilliant Órfhlaith Noone, a chef, recipe developer, and food stylist from Dublin, based in Sevenoaks, Kent. (And for anyone wondering—that’s the Irish spelling of Orla.)
After training at Ireland’s Ballymaloe Cookery School, Órfhlaith worked as a sourdough baker, events caterer, short-order cook, head chef, and private chef, cooking everywhere from the South of France to the Scottish Highlands. She also spent time as a stageur (chef’s apprentice) in Lima, Peru, before pivoting into the world of recipe development. Her favourite ingredient is chickpeas and the highlight of her career to date has been cooking for Rick Astley on their joint birthday.
Órfhlaith’s style of food is eclectic, fun and decidedly un-fussy. Follow her on @orfhlaithnoone and her website orfhlaithnoone.com
Makes 8 fritters
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Method
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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
