These breaded and pan-fried fritters are delicious hot or cold. Try them with your favourite sauce or dip.
- 2 Zucchinis, grated
- 1 Onion, diced
- 3 Cloves of minced Garlic
- 2 Tablespoon Ground Flax Seed combined with 6 Tablespoons of water
- ½ Cup of Fine Breadcrumbs
- Wrap the grated Zucchini in the towel and squeeze to remove excess moisture
- Heat 1 Tablespoon of oil and fry zucchini and onion for about 5 minutes. Add the Garlic and continue frying until liquid is gone. Transfer to bowl
- Stir in Flax Seed mixture, breadcrumbs. Season with salt & pepper
- Heat 1 Tablespoon of oil and drops small pancakes of the zucchini mixture and fry until golden brown, about 7 minutes. Turn and fry another 4 - 5 minutes.
You can spice these fritters up with a bit of Feta or add some spices like Paprika, Cayenne, Cumin
Spiced Lamb Hotpot
Hotpots are so hearty and comforting, perfect for cold Winter nights in front of the fire! They are the perfect one-pot meal, so you don't need to make anything else to feed a whole family.
- 1 tsp cumin seeds
- 6 cardamom pods, lightly crushed
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 1 large garlic bulb, cloves peeled and left whole
- 8 whole shallots, peeled
- 2 large carrots, cut into 2.5cm pieces
- 2 x 450g packs lamb, diced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp English Mustard powder
- 2½ tbsp plain flour
- a few pinches of sea salt
- 500ml chicken or vegetable stock
- 750g red-skinned potatoes, washed and cut into 5mm slices
- 40g butter, melted
- a sprinkling of thyme leaves
- Preheat the oven to 170°C, fan 150°C. Choose a large casserole dish around 27cm diameter (ideally with a lid) and preheat over a medium-high heat.
- Dry-toast the cumin seeds and cardamom pods in the pan for a few minutes, stirring occasionally to prevent burning. Pour in the oil and fry the onions until they are translucent, about 10 minutes.
- Finish with a drizzle of TK Herb Flax Seed Oil
- Add the garlic, shallots and carrots and stir for a couple of minutes before adding the meat and stirring.
- Add the ground spices, cayenne, mustard, flour and a generous amount of sea salt and black pepper. Stir well to ensure the spices are mixed before pouring in the stock. Stir again, then arrange the potato slices on top of the meat, slightly overlapping them.
- Brush with melted butter, sprinkle over the thyme and season with sea salt and black pepper. Cover with a lid (or foil) and place in the oven for 1½ hours.
- Take the hotpot out of the oven; remove the lid or foil. Increase the temperature to 220°C, fan 200°C, and cook for 30-40 minutes or until the potatoes are golden brown.
Lamb Koftas with Tabbouleh
Perfectly paired with tabbouleh, these delicious lamb koftas are a great option for informal entertaining or feeding a crowd.
- 500g lamb mince
- ½ red onion, finely chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons mint, chopped
- 1 egg
- 2 teaspoons ground cumin
- 2 garlic gloves, crushed
- 1 long red chilli, finely chopped
- finely grated zest of 1/2 lemon
- 1 tablespoon olive oil
- ½ cup couscous
- ½ cup boiling water
- 250g cherry tomatoes thinly sliced
- ½ bunch parsley leaves
- ½ bunch mint leaves
- ½ red onion, chopped
- 2 tablespoons (drizzle) TK Citrus Flaxseed Oil
- In a large bowl, combine lamb mince, onion, parsley, mint, egg, cumin, garlic, chilli and lemon. Roll into 8 small sausage shapes (about 10cm long). Mould around skewers, then chill for about 10 minutes.
- TABBOULEH. Combine couscous and boiling water in a bowl and set aside covered for 3 minutes.
- Fluff up grains with a fork, add tomato, parsley, mint, onion and drizzle TK Citrus oil. Toss well and season with salt and pepper if required.
- Heat oil in a large frying pan on high. Fry kebabs in two batches for 6-8 minutes each, turning occasionally until cooked.
- Serve with tabbouleh and flatbreads.
Flax Meal Pizza Base
- 1 ½ cups flax seed meal
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp oregano
- Sweetener to equal about 1 tablespoon of sugar
- 3 tablespoon TK Flax Seed Oil
- 3 large eggs
- ½ cup of water
- Heat oven to 200°C
- In a medium bowl, whisk together flax seed meal, baking powder, salt, oregano and sweetener
- Add oil, eggs, and water and mix very well
- Let sit for about 5 minutes to thicken
- Spread on a pizza pan that has been lightly coated with cooking spray or place on lined oven tray
- Bake for 15 - 18 minutes until cooked through, then add toppings and cook until they are done.
Winter Vegetable Stirfry
Try this medley of Winter vegetables for a beautiful, tasty Stir Fry! Not only is it amazingly colourful, but delicious and easy too!
- 1 Tbsp canola oil
- 1 tsp sesame oil
- 4 yellow yams, sliced into quarters lengthwise
- 1 swede, sliced
- 1 red onion, thinly sliced
- 1 orange kumara, sliced into sticks
- 1 carrot, sliced into sticks, optional
- 1 courgette, sliced
- 10 broccoli florets
- 2-3 small bok choy, sliced, stalks and leaves separated
- 1 red capsicum, deseeded and sliced
- 1 yellow capsicum, deseeded and sliced
- Heat both oils in a wok.
- Add yams, swede, kumara, carrots and bok choy stalks and stir fry for 3-4 minutes.
- Add capsicums, broccoli and courgette and stir fry for 1-2 minutes.
- Add bok choy leaves and stir fry until hot.
- Once off the heat drizzle with ¼ cup TK garlic flax seed oil
Meatball & Tomato Pasta Bake
Here's comfort in a bowl!...this meatball pasta bake can be made with store-bought items or homemade goodness.
- 450g penne pasta
- 1 tablespoon olive oil, plus more for coating the baking dish
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 2 cans diced tinned tomatoes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 150g baby spinach
- 500g beef meatballs - homemade or bought
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Arrange a rack in the middle of the oven and heat to 200°C. Lightly coat a large casserole dish with cooking oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes, or until slightly firm to bite.
- Heat the olive oil in a large frypan over medium heat, add the garlic and red pepper flakes and cook for 1 minute until fragrant.
- Increase heat to medium-high, add the tomatoes, salt, pepper, and ½ cup water. Stir to combine, then add the spinach and cook for 1-2 minutes until just wilted. Remove from the heat and stir in the meatballs and drained pasta.
- Pour half of the pasta mixture in the prepared baking dish. Sprinkle with half of the mozzarella and half of the cheddar cheese. Top with the remaining pasta mixture and sprinkle with the remaining cheeses. Bake until the top is lightly golden and the cheese is bubbling, for approx. 20 to 25 minutes. Let cool for about 10 minutes before serving.
- Before serving, drizzles with TK Chilli & Lime Flax Seed Oil for an extra warming kick!