Courgette, Pea and Mint Fritters

Oh hey guys, didn’t think I’d forgotten about you, did ya? You did?! Ah jeez, I am sorry. It’s been all kinds of crazy over here recently. Coupled with some pesky tech-y issues with my site, blogging just hasn’t happened. I think I have only managed to turn my laptop on twice in the last month?! My camera has been sat neglected, gathering dust. But all for a good reason dear readers. WE BOUGHT A HOUSE! I wanted to keep it quiet until we had the keys in our bare hands. After a very long search with multiple sellers pulling out, we finally completed on our perfect little cottage 3 weeks ago.

It was (and still is) a crazy time, moving off the boat and into the new place in a day, then I went to Madrid for a week (more on that at a later date), so I’d barely had any time to enjoy the house and get settled in. It still feels a little strange, kinda like we’re just house sitting for someone and soon we’ll have to head back to the boat. There is still so much to unpack, sort through, more furniture to buy, but it’s slowly coming together. My heart is heavy that we’ll no longer be residing in our floating home (if anyone wants to buy our lovely boat, we’re open to offers!), but the time was right and you gotta grab life by the youknowwhat right?! It’s going to take some adjusting, our new kitchen actually has less space than the one on the boat! But the simple things are exciting me like mad (hot water!! out of a tap!! without turning an engine on!!!) I’ll be sure to show some snippets of the new place once it’s photo worthy.  Let’s eat shall we?

Courgettefritter

I’ve been using Hodmedod’s pea flour for a while now, and love how versatile it is. Cooking these fritters with ground pea flour also means they’re gluten free! The flour smells wonderful and has a very subtle taste. Hodmedod’s grow and make all their produce in the UK, their quinoa is grown in Essex! They’ve got a fantastic range of flours – I love this one. A wide variety of snacks like these salted fava beans. They’re passionate about their produce, and this shows in the quality of their products. Be sure to check out their range of awesome pulses and more.



These courgette and pea fritters are simple and speedy, for quick evening dinners, but still pack flavour. Courgette is probably one of my favourite green vegetables.  I like to make a big batch of them, to keep on the side, as an afternoon snack, or to bulk out a salad for dinner.

Courgette Pea Fritter // roughmeasures.com

Courgette Pea Fritter // roughmeasures.com

 

Courgette, Pea and Mint Fritters
 
Prep time
Cook time
Total time
 
A simple recipe for a speedy dinner. Makes a batch and will keep in the fridge for a few days. Gluten and dairy free.
Rough Measures:
Serves: 12 fritters
Ingredients
  • 2 large courgettes (peeled)
  • 1 cup / 150g cooked petit pois
  • Handful fresh mint
  • 1½ cups / 140g Hodmedods green pea flour
  • 1 organic free range egg
  • Sea salt
  • Cracked black pepper
  • Coconut oil - for frying
Method
  1. Add the grated courgette into a large bowl. Sprinkle with a pinch of sea salt, stir it through and leave to sit for 10 minutes.
  2. While the courgette is left to sit, add all the other ingredients into another bowl.
  3. Take the courgette and, using your hands, squeeze out the excess liquid (over the sink).
  4. Add the courgette to the bowl with the other ingredients and mix it well.
  5. Heat the coconut oil in a frying pan on a medium-high heat.
  6. Take spoonfuls of your fritter mixture and dollop into the pan, use the back of the spoon to flatten the fritters down.
  7. Cook for a few minutes on each side.
  8. Eat immediately, or leave to cool and store in a sealed container in the fridge for up to 3 days.
 

Here’s a few tasty recipe’s I’m loving this week:

Choclette’s courgette and chickpea pancakes look heavenly.

Jessie’s courgette (zucchini), asparagus and corn pasta looks like a big bowl of love.

Amanda’s yellow split pea flour bundt cake is the bomb!

Becca’s courgette fritter waffles make me want to eat brunch for every meal!

Jac’s Turkish zucchini fritters

Poppy’s pistachio, courgette and hemp pancakes

 

This recipe was sponsored by the lovely people at Hodmedod’s. I am a long time fan of their products and ethos, and was not paid to write a positive review. As always, all opinions are my own. Buy local folks.

 

Courgette Quinoa Waffles

We’ve been living a life afloat for nearly two years now. 2 years of boat life, cruising through some of the finest countryside that the South West has to offer. 2 years living a simpler way of life. 2 years on our well-loved, 55ft, semi-traditional mass of steel. Since living on the boat, we’ve only really made minor changes to her. Removing some shelves here, a bit of paint there. Slowly adding our touch, but not anything life changing or dramatic. It’s taken me quite a long time to feel like she is our home. I spent a long time feeling like I was living in someone else’s space, someone else’s dream.

Last week, we realised we had quite a bad rot problem in the wood underneath our lino floor. When you step down into the boat and almost put your foot through the floorboards, you know you’ve got issues. Being the calm soul that I am, I dealt with this in an adult and gentle manner. Ha, who am I kidding. I huffed and I puffed around the boat, crying to Charlie that this was a faff and we can’t afford to redo the whole floor etc etc. He calmed me down (like he does so well) and told me we he would sort it. However, ‘sorting it’ meant stripping out the back end of the boat, to get to the problem area. We emptied the wardrobes, cleared the cobwebs and ripped up those floor boards. It was a faff, but not as much as we first thought. We got it sorted and now have a sturdy floor again.

With everything out, we realised we had a LOT of space at the back end of the boat. Space that was being wasted, empty space to lose shoes and bags in. We decided it was high time to put our touch on our little water baby. ‘I COULD HAVE A STUDIO’ I squealed. Drenched in natural light, this corner of the boat would be perfect. We settled on a nice little desk come storage area, a space to work at, but that was practical and a space for clothes and shoes too. We managed to up-cycle the old wardrobes into a thing of beauty. Charlie is a talented man, and within 2 days, the area was transformed.

Now, as I enter our boat, I smile. I want to spend all day in that little alcove. Stuart the succulent has a new home, a pretty little corner spot by the window. Pictures, that have sat in storage, are now getting hung in pride of place. Shoes can be neatly stored. Our beloved books can be shown off on their shiny new shelves. It might seem like a little thing, but it’s made us so happy. There’s a few bits of paint to touch up, a few holes to fill, but it’s ours.

Courgette Quinoa Waffles // roughmeasures.com

Courgette Quinoa Waffles // roughmeasures.com

Studio

Now, enough about DIY. These waffles. I recently acquired a waffle iron, and have had so much fun experimenting with flavours. This particular waffle recipe is that perfect savoury taste, with subtle hints of turmeric, and filled with quinoa to fuel you up for the day ahead. They come together quickly, perfect for those days which just get too busy.

Courgette Quinoa Waffles (v) (gf)

INGREDIENTS:

185g (1 cup) cooked quinoa
125g buckwheat flour
200ml nut milk (I used cashew milk)
1/2 courgette – grated
1 tbsp ground flax + 3 tbsp water (1 flax ‘egg’)
1 tsp turmeric
1 teaspoon baking powder
Salt + pepper

1 tsp coconut oil – to coat the waffle iron

METHOD

If using an electric waffle maker, turn it on. If you are using an over-the-hob iron, sit it on the hob and lightly oil it.

Combine your ground flax and water in a bowl, stir well and leave to rest for 5 mins.

Add all ingredients except your milk, into a bowl. Add in the flax egg. Mix well.

Add the milk in slowly, until you reach a batter consistency (add more or less milk if needed, but you don’t want the mix too runny)

Once your waffle iron / maker is hot, pour batter into moulds, taking care not to over fill.

Cook for 6-10 mins (if using a waffle iron, turn it regularly on the hob, so it can cook evenly)

Courgette Quinoa Waffles // roughmeasures.com

Courgette Quinoa Waffles // roughmeasures.com

 

I’m adding this recipe to some fantastic link-ups!

#recipeoftheweek from Emily at A Mummy Too

#ExtraVeg from Kate at Veggie Desserts