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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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Triple chocolate shortbread… moreish, fudgy and with a secret ingredient that no one guesses!
Bright, crunchy and full of plant power, this colourful winter salad celebrates our British-grown quinoa and the nourishing goodness of SUCSEED.
This pie of creamy, zesty greens encased in a crisp spelt crust, more like a very thin bread than a pastry, is perfect sliced and served with salad. The filling makes use of leftover lemon rind, finely sliced, by cooking it down until mild and soft but still full of flavour.
