Spending the week in the lake house with my little sister I decided to prepare something not very difficult but super healthy. I’ve been relaxing here for a couple of days already, not doing anything else except reading, watering plants, staring at the lake and sipping tea in the sun. I became so immersed in this easy going atmosphere that, when I opened the storage room, I suddenly realized…we need to do some shopping 😀 I found no fresh veggies except one sad cucumber and some dry ingredients… To get to the closest shop you have to cross the lake, and since it’s not frozen anymore it’s not that easy either. And well, we are too lazy to go around it so the decision to make something out of almost nothing was made, again 😉 And here is the end result. We actually enjoyed it a lot at the end – both having fun while cooking and then eating, so I decided to share the recipe with you guys J The fritters came out crunchy and delicious, the cottage cheese “salad” with cucumber very refreshing and the fresh herbs from the garden made everything even more healthy. Hope you enjoy it too!
AMARANTH AND PEARL BARLEY FRITTERS WITH SUNDRIED TOMATOES, NUTS AND HERBS TOPPED WITH WHITE SALAD AND RADDISH SPROUTS
(10 vegan fritters)
½ cup amaranth seeds
1 cup vegetable broth
½ cup cooked pearl barley or millet
10-15 sundried tomatoes, soaked in water overnight, chopped
¼ cup oats, pulsed in a blender for 3 seconds (you can also use bread crumbs)
1 tbsp of your favorite hummus
3 Brazil nuts and 10 cashews, roughly chopped
handful of parsley and raddish sprouts
2 garlic cloves, minced
150 g cottage cheese
1 cucumber, skin on, seeds out, cubed
1 garlic clove, minced
1 tsp lemon juice
salt and pepper
Preheat the oven to 200ºC.
Combine the amaranth seeds with the vegetable broth in a small pot and bring to boiling over a medium heat. Reduce the heat and simmer until the seeds absorb all the liquid. Set aside to cool.
In a bowl combine the sundried tomatoes, pearl barley, oats, hummus, chopped nuts, minced garlic and herbs. Add the cooked and cooled amaranth seeds and stir everything to combine well. Don’t over mix. Season to taste with salt and pepper.
Form the fritters and transfer to the fridge for about 15 minutes (minimum) for the flavors to combine. After that, transfer them to the oven and bake for about 30 minutes or until they become golden and crunchy in the outside. Flip to the other side after 15 minutes.
Meanwhile combine all the ingredients for the salad (except for the sprouts), season with salt and freshly ground pepper and set to the fridge until the fritters are ready.
Serving: Transfer the hot fritters onto the plates, top with the cottage cheese salad and fresh raddish sprouts and enjoy! 🙂