- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
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
Ingredients
|
Method
|
This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold.
Think homemade bagels are complicated? Think again! Traditionally boiled before baking for extra chewiness, these bagels are a satisfying baking project. Barley malt extract, as used in New York style bagels, adds a distinct depth; but if unavailable, you can substitute molasses or honey.
Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
