Description:

Recipe from Autumn 2019 issue of True Natural Health – Courtesy Australian Prune Industry Assoc.

Ingredients

500 gm zucchini, grated

½ cup (100 gm) Australian prunes, pitted

1 cup green peas

1 small bunch parsley, finely  chopped

1 small bunch dill, finely chopped

1 onion, minced

2 garlic cloves, minced

3 eggs

½ cup plain flour

3 tbsp grated parmesan

1 tbsp olive oil

Salt and pepper to taste

 METHOD

Place  grated  zucchini  in  a  bowl  with  a  good  pinch  of  Himalayan  rock  salt  and  leave  to  drain  for  10  mins.  Then  squeeze  out  as  much  liquid  as  you  can.

 Cover  prunes  in  hot  water  and  let  soak  for  5  mins, then  drain.  Process  in  a  blender  or  food  processer  until  smooth.  Mix  all  ingredients  together.

Heat  a  tbsp  of  olive  oil  in  a  frying  pan  and  place  ½-cup  size  portions  in  the  pan.  Cook  one  side  then  gently  turn  and  cook  the  other  side.

 

Salad

 INGREDIENTS

1 cup  quinoa

1½ cups water

2 shallots, chopped

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

Zest 1 lemon

Salt & pepper to taste

 METHOD

To  make  the  quinoa  salad,  cook  1  cup  of  washed  quinoa  in  1½  cups  of  water.  Cook  for  approx. 15  mins  or  until  all  the  liquid  is  absorbed.  To  the  cooked  quinoa  add  lemon  zest  and  shallots,  fresh  herbs,  salt  and  pepper.

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