I was going to start by following up on our recent recipe challenge but I do believe that Meg is slightly in the lead so I will instead post the links and see how long I can drag it out! The choice is either: His Vs Hers Vegetarian Challenge: Meg’s Spinach and Cream Cheese Cannelloni or His Vs Hers Vegetarian Challenge: Aaron’s Sweet Potato and Cream Cheese Cannelloni. Today we have a quick and easy lunch idea for you and whilst I have spent so long trying to convince Meg that vegetarian food doesn’t consist of just rice and veg, this recipe does just contain rice and veg! We will usually plan our meals for the whole month but we do like to leave some gaps for inspiration to take over and this was one of those days. I stepped into the kitchen with no idea what I fancied for lunch, saw the tin of mushy peas and not long after was eating fritters. To the recipe!
- One tin of mushy peas
- One handful of mushrooms
- 1 tsp mint sauce
- 1 tsp chilli powder
- Black pepper
- Place the rice into a pan of boiling water. For the right amount, follow the packet instructions, use a one cup of rice to two cups of water ratio or just throw a load of rice into a pan of water as I do!
- Place the peas into a pan and add the mint sauce and black pepper.
- Slice the mushrooms and add them to the peas.
- Allow the peas and mushrooms to cook on low.
- After about ten minutes check that the rice is soft.
- When soft, drain and then place in the pan with the peas and stir through.
- Place some oil into the bottom of a large pan, (I used a wok) add the chilli and allow to heat up.
- Once the oil is hot, scoop a large spoonful of rice and peas into the oil.
- Leave for a few minutes so one side browns and then gently turn over to brown the other side.
- Carefully lift out of the pan and serve.
I am fully expecting comments on my lack of ability to cook rice or the construction of fritters but as you will know, we like to keep things as simple as possible. I will however say that the fritters were fragile as I used nothing to bind them so you may want to use this recipe as the basis of your own and build on it but for a quick, easy and most importantly tasty lunch, this hit the spot. We have now decided on all of our vegan recipes for the month and can’t wait to share these with you. We’re almost as excited as Meg was to get into the kitchen yesterday to cook a cous cous salad for lunch and vegan quesadillas for dinner which was actually very tasty. It’s going to be a very interesting month! until then though, happy frittering!