My year of maternity is nearly coming to an end. As I’m writing this I only have two more weeks at home with baby Harry before he starts full time with the child minder and I full time at work. I have mixed feeling about this, part of me is really excited about getting back to work but the other part is dreading not spending the day with Harry and not being able to pick up Casper from school. But I know that both boys will be in good hands until I pick them up.
We have been eating really healthily during my maternity leave as I have had the time to plan and try new meals. This has left us feeling better and provided us with extra energy, well needed with a new baby. Eating health is a lifestyle that I’m not intending to stop, so going back to work will mean having to get super organised with my meal planning and do some food prep during the weekend. Without a plan it’s easy to opt for a take away or a bag of fresh pasta when you get back from work late and dying from hunger. But with everything easily available in your fridge, and a plan on the wall there is little chance of failure.
I will share my planning and meal prep ideas in a future post but now I would like to share the recipe for these fritters. They take a bit of work but are well worth the effort.
Time: 45-60 minutes
Serves: 4-5 (about 15 fritters)
Quinoa, Sweet potato, Herbs and Barberries Fritters with Saffron and Orange Yoghurt
150 g quinoa
500 g sweet potato, cut into 1 x 1 cm cubes
150 g frozen whole spinach, squeeze out excess water
25 g dill, chopped
25 g parsley, chopped
3 spring onions, about 50 g, finely chopped
50 g rolled oats
200 g feta cheese, cut into cubes
6 organic or free range eggs
1 tbsp nigella seeds
generous hand full of barberries, soak in hot water for 15 minutes
zest of one unwaxed orange
100 ml of olive oil, (1 tbsp for the roasting and the rest for frying)
200 ml of Greek/Turkish yoghurt
50 ml of freshly pressed orange juice
pinch of saffron, soaked in hot water
Pre heat the oven to 225 °C and boil the kettle.
Peel and cut the sweet potato in to cubes then toss in 1 tbsp of olive oil and roast in the oven for 15-20 minutes. Bring the quinoa to the boil then lower the heat and simmer for 10 minutes. Pour hot water over the barberries and leave to soak for 15 minutes.
Prepare the rest of the ingredients and place them all in a bowl. Add the quinoa, roasted sweet potato, barberries and eggs. Season to taste. Mix well without breaking the cheese .
Shape the mixture into roughly 15 patties and fry for about 5 minutes on each side. The patties will fall apart a bit so you will need to reshape them in the pan. This takes a bit of work but will be worth it 🙂
While the fritters are frying prepare the yoghurt sauce. Start with soaking the saffron in 1 tbsp boiling water for a few minutes then add the saffron and the orange juice to the yoghurt and mix well.
Serve with salad leaves.