These fresh and elegant mouthfuls topped with a vegan almond 'feta' are a unique hors d'oeuvres, or even a light lunch.
I'm dreaming of summer and Christmas, which both feel like they're just around the corner (in the southern hemisphere at least!). The warm weather has me in the mood for lighter food and I'm starting to ponder my Christmas menu and think about ideas for party platter food.
Summer party food has to be easy to make, easy to eat and not matter if it's cold or at room temperature when served. I like to be able to offer something a bit different, that's delicious and preferably at least a little bit healthy too.
These simple little spring inspired fritters are easy to make and the perfect vehicle for a creamy topping. I used ground almonds as the basis for a feta-like mixture that's creamy, but sharp and salty too. There's a little coconut oil in there to help it reach a firm and shapeable texture. You could pipe or spoon a little on to each fritter like I did, serve it in a bowl or turn it out onto a platter to spread on bread, crackers or vegetable sticks. Any leftovers are also fantastic crumbled into a salad.
Another thing I like about this recipe is that you don't need a blender or food processor to make it. I have a high speed blender which I love, and which would make short work of something like this - but I know that's not the case for everyone. Ground almonds are a great shortcut and the result is still delicious.
This fritter and 'feta' combo is brilliant paired with a still or sparkling rosé, and would suit a drier New Zealand pinot gris too. Ah, roll on summer, I can't wait to see you.
INGREDIENTS
For the 'feta':
- 1 cup ground almonds (almond meal/flour)
- 1 clove garlic finely grated or crushed
- 6 tablespoon freshly squeezed lemon juice
- 3 tablespoon warm water
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast (optional but the flavour is better with it)
- 1 tablespoon coconut oil melted if solid
- 1 tablespoon finely chopped chives
- ½ teaspoon salt
For the fritters:
- ½ cup frozen baby peas thawed - run them under the hot tap for a minute
- 2 asparagus spears finely chopped
- ½ cup self raising flour
- ½ cup water or milk of your choice (I used water)
- Zest of one lemon
- A sprig of fresh mint leaves finely chopped (about 8-10 )
- Pinch of salt and black pepper to season
INSTRUCTIONS
For the 'feta':
- Mix all ingredients together, put the 'feta' in a small bowl and refrigerate for 1-2 hours to firm up. The mixture is quite thick so you can eat it straight away if you like, and if you don't need the mixture firm for serving.
- Makes about 1 ½ cups.
For the fritters:
- Mix all ingredients together, and add a little extra water if necessary to get the batter to a spoonable texture.
- Fry tablespoonfuls in a little oil of your choice over a medium heat until golden, flip and cook the other side, then remove to paper towels to drain.
- Spoon or pipe a little 'feta' on to each fritter and serve.
- Makes 14 tablespoonful sized fritters, or 28 teaspoonful sized mini fritters.
RECIPE NOTES
NUTRITION INFORMATION
