- 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
|
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
