EAT FRESH & FEEL GOOD
Nutritional Therapy and Feel Good Food
Lucie Simon BA, Dip NT, mBANT
Lunchbox Fritters with Salads
1hr
4 Servings

Equipment
Knife, chopping board, frying pan, 2 x mixing bowls, jam jar with lid for dressing
Steps
Prep the fritters:
In a large bowl, add the flour, bicarbonate of soda, frozen sweetcorn, chopped spring onions with a little salt and pepper.
Separate the egg whites from yolks and whisk whites until soft peaks form
Stir 1 tsp chipotle paste into egg yolks and combine into sweetcorn mix
Carefully fold in egg whites to form a thick batter.
Heat 1 tbsp olive oil in frying pan and make fritters with 1 heaped tbsp batter, flattening with a spatula, and flipping after 2-3 mins, or until browned on both sides.
Set aside on kitchen paper to cool.
Prepare the balsamic Dressing:
Add all ingredients to a jam jar and shake well
Prep the lentil salad:
Drizzle 3 tbsp dressing over the lentils
Cut the beetroot in halves and slice finely
Crumble cheese (if using)
Chop herbs
In a bowl, add the leaves, then beetroot, lentils, herbs, nuts and cheese
Prep the tomato salad:
Turn tomato on it's side and slice into rounds or in half if cherry toms
Slice garlic finely and mix with tomatoes and a little salt
Chop onion in half and slice finely into rings and add to the tomatoes (seeping in a little vinegar for a few minutes to reduce raw taste if you wish)
Slice avocado in strips, squeeze over with lemon to stop oxidation (browning) Add to the tomatoes
Serve and enjoy, or save for later in fridge. Lasts up to 4 days.
Ingredients
For the Sweetcorn Fritters
2 tbsp gram flour (or plain)
2 cups of frozen sweetcorn
1 spring onion, chopped finely
1 tsp chipotle paste
1/2 tsp bicarbonate of soda
2 eggs
Puy Lentils & Beets Salad
100g cooked puy lentils
150g mixed leaves
4 cooked beetroot (not pickled)
50g nuts walnuts/ pecans
50g goats cheese/ feta (optional)
handful of fresh mint/ parsley/coriander
Tomato Salad with Avocado
200g tomatoes (any size you like)
1 red onion
garlic
1 avocado
Lemon
Balsamic dressing:
10 ml balsamic vinegar
60 ml extra virgin olive oil
1 tsp mustard
1 tsp honey
1/2 tsp dried oregano
Salt and pepper