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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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A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
Made with spelt flour and ground almonds, these buttery crumble bars are like little handheld tarts – perfect on a winter afternoon.
