Appetite: For goodness' sake - Eat Well Recipe - NZ Herald (2024)

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Revive raw salad Orange dressing Traditional corn fritters Directions Collections you may like Sides and salads recipes for Christmas in summer Summer berry recipes for the sweet tooth Cherry time: Recipes for cherry lovers Can't get apples? 25 canned and frozen fruit recipes How to use up your leftover ham this Christmas Picnic recipes for your next summer feast Breakfast recipes for Christmas morning Best party bite recipes for Christmas 2023 Christmas sauces and trimmings recipes A seafood Christmas: Recipes for kaimoana lovers Vegetarian Christmas recipes for everybody to enjoy Salad recipes for sharing over summer Sides and salads recipes for Christmas in summer Summer berry recipes for the sweet tooth Cherry time: Recipes for cherry lovers Can't get apples? 25 canned and frozen fruit recipes How to use up your leftover ham this Christmas Picnic recipes for your next summer feast Breakfast recipes for Christmas morning Best party bite recipes for Christmas 2023 Christmas sauces and trimmings recipes A seafood Christmas: Recipes for kaimoana lovers Vegetarian Christmas recipes for everybody to enjoy Salad recipes for sharing over summer Sides and salads recipes for Christmas in summer Summer berry recipes for the sweet tooth Cherry time: Recipes for cherry lovers References

Appetite: For goodness' sake - Eat Well Recipe - NZ Herald (1)

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NZ Herald

Revive raw salad

½ cupSultanas
4Carrots
2Medium beetroots
10Mint leaves
1 cupSunflower seeds

Orange dressing

½ cupOrange juice
2 TbspHoney, or date puree
2 TbspBalsamic vinegar
1 tspSalt
4 TbspOil

Traditional corn fritters

10Onions, finely diced
1 TbspOil
2 cupsWhole kernel corn, canned or frozen, (no need to defrost if frozen)
½ cupWater
1 cupBesan (chickpea flour)
1 tspSalt
3 TbspSweet chilli sauce
1 to fryOil
½ cupFresh coriander, chopped

Directions

  1. Put the sultanas in some boiling water before you start, to fatten them and make them juicy.
  2. Grate the beetroot and carrots by hand or in your food processor using the grater attachment.
  3. In a cup mix the orange dressing ingredients.
  4. Drain the water off the sultanas.
  5. Combine all ingredients in a bowl and mix gently.
  6. Make sure you add the juice that comes off the beetroot when you are grating it.
  1. Saute the onion and oil until soft.
  2. Mix all the ingredients together in a mixing bowl.
  3. You may need to add up to an extra half a cup of water to achieve a thick paste.
  4. Let the mixture sit for around 20 minutes in the fridge, then stir again.
  5. If you are in a rush this is not absolutely necessary but you will end up with a more consistent mix that will stick together better.
  6. Fry cup scoops with a little oil in a hot pan (ideally non-stick).
  7. Cook for around three minutes each side or until golden brown.
  8. Serve immediately with salsa on top.

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See Also
Creamy Vegan Eggnog Recipe
Appetite: For goodness' sake - Eat Well Recipe - NZ Herald (2024)

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