Zucchini Chickpea Fritters
I wanted to see if these complex layers of flavours worked well together. With a hint of curry in these fritters, I thought it paired perfectly with the sweet anise in the pilaf and bright beet hummus.
Following the instructions provided pre-heat your oven to 375F and place fritters in for about 15 minutes ensuring the internal temperature has reached above 74C.
Bring 3 L of water to a boil and reduced to a simmer to place quinoa pilaf in for 8 minutes. To plate - Begin with beet hummus on the plate, filling the centre with braised fennel quinoa pilaf and then placing zucchini fritters in a row.
Finish off with some MANNA Drizzle for a beautiful contrast in colours.
This dish is rich in B vitamins, contains protein and iron.
Iron: Eating foods rich in iron such as beans will help support transportation of vital oxygen throughout the body.
Protein: Beans and quinoa provide all the essential amino acids allowing the body to form proteins necessary for growth and development.
Beets are rich in folate (vitamin B9) which helps cells grow and function. Folate plays a key role in controlling damage to blood vessels, which can reduce the risk of heart disease and stroke.