The brilliance of these sweet and savoury bites is threefold – they’re nutritious, delicious and incredibly easy to make
PHOTOS COURTESY OF Adobe Stock
COURGETTE AND FETA FRITTERS
Serves 1
- 810g COURGETTES, GRATED
- 3 EGGS
- 250g FETA, CRUMBLED
- 120g PLAIN FLOUR
- 1½TSP BAKING POWDER
- 30g MINT LEAVES, CHOPPED
- 30g FLAT-LEAF PARSLEY LEAVES, CHOPPED
Place the grated courgettes in a flat layer on sheets of paper towel. Cover with another layer of paper towel and press to remove the excess water. Place the courgettes, eggs, feta, flour, baking powder, mint and parsley in a bowl. Season well and mix to combine.
Heat a little oil in a large non-stick frying pan over medium-high heat. Add 2 tablespoons of the mixture to the pan and flatten with a spatula. Repeat and cook, in batches, for 2 to 3 minutes each side or until golden. Serve immediately with tomato salad and tzatziki.
COCONUT AND CHOCOLATE ENERGY BALLS
Serves 4
- 150g WHOLE ALMONDS
- 140g RAW ALMONDS
- 15 DATES, PITTED
- 30g UNSWEETENED SHREDDED COCONUT
- 50g UNSWEETENED COCOA POWDER
- 1TSP VANILLA
- 40g MINI CHOCOLATE CHIPS
Place the almonds in a food processor and blitz to create a fine almond meal. (Don’t blend the almond meal too long or it will turn into nut butter.) Add the remaining ingredients and blitz to combine. Next, scoop a heaped tablespoon of dough into your hands and roll it into a ball. Roll the ball in additional shredded coconut (optional) and place it on a baking sheet. Repeat until you’ve used up all the dough.
Place the baking sheet in the freezer for 15 minutes and then transfer the balls to a freezer-safe bag. Store in the freezer for up to 3 months.