- Weight Goals with Sue Galluzo
- Eat to Beat Inflammation
- A Better Butter Chicken
- Begin Your Day with Energy
- Smart Starts for Back to School
- Tropical Twister
- Tropical Cobb Salad
- Tomato Salad
- Homemade Hibiscus Cold Brew Tea
- When Tears are Not Enough
- Fajita Steak Platter
- Walking on Sunshine
- Olive Oil & Omega-3s
- Chimichurri Potato Salad
- Granate Berry
Pea & Sweet Potato Fritter
Fritters can be made with pretty much any vegetable, but I find they work best simply with leftover cooked potatoes or root vegetables.
A small handful of frozen peas
1¼ cups leftover cooked sweet potato chunks
1 scallion, finely sliced
1 tablespoon finely chopped fresh parsley (optional)
Zest of ½ a lemon
Sea salt and freshly ground black pepper
Coconut or light olive oil, for frying
1 poached or soft-boiled egg
¼ of an avocado, peeled and sliced
A handful of arugula or salad leaves of your choice
1) In a heatproof bowl, cover the peas with boiling water for 4–5 minutes to defrost, then drain well.
2) Mash the leftover potatoes and peas with the back of a fork, then stir in the scallion, parsley, lemon zest, salt, and pepper. Whisk the egg, add it to the mix and stir through.
3) When you’re ready to cook, place a frying pan over a medium heat and add a drizzle of oil. Spoon the mixture into the center of the pan and flatten to create a patty about 4–5 inches across and ½–1 inch deep. Fry for 3–4 minutes each side, or until heated through and starting to turn golden brown.
4) Meanwhile, poach or boil the other egg to your liking, and serve on top of the fritter, alongside the avocado and salad leaves.
Excerpted from “The 10-Day Plan to Nourish & Glow: Lose Weight, Feel Great, and Transform Your Relationship With Food.” Text copyright © 2017 Amelia Freer. Photography copyright © Susan Bell. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.