RS Living: Detox Kitchen Mother's Day Recipe

Whilst we know that at the moment many of you might not be able to spend time with your family, we're hoping some of you who maybe live with them or have kids of your own can follow this recipe for the perfect Mother's Day brunch. Or... even if you're not necessarily celebrating Mother's Day, you can join in on this delicious recipe that Lily the Founder of Detox Kitchen has written for us. 

They have also teamed up with family run 2-Serve wholesale to delivery Veg & Essentials boxes, which can feed 2-4 people a week. They are 50% off for any NHS workers and those over 70. If you don't have the below ingredients, they have lots more recipes online, which you can find here. 

 

Herb Fritters with Tahini Dressing

Packed with delicious herbs and spices, these fritters are full of flavour. Serve for brunch this Mother’s Day paired with a big side salad.

 

Ingredients 

For the fritters

1 small sweet potato, grated

1 courgette, grated

1 spring onion, finely sliced

½ small red onion, diced

2 cloves garlic, diced

½ red chili, deseeded and diced

2 sprigs mint, plus extra for garnish

1 handful coriander, plus extra for garnish

100g cashew nuts

50g pumpkin seeds

50g sunflower seeds

½ tsp steak seasoning

80ml oat milk

2 heaped tablespoons gram (chickpea) flour

1 tbsp rapeseed oil for frying

 

For the dressing

1 heaped tablespoon tahini

Juice and zest of 1 lemon

1 tsp maple syrup

 

Method 

Place the herbs, nuts, seeds and steak seasoning in a small food processor and blitz to a crumb.

Combine the vegetables with the nut mixture and add in the oat milk and chickpea flour. The consistency should be similar to cookie dough, not too wet. Season with salt and pepper and leave the mixture in the fridge for 10-20 mins to chill.

In an oven-safe frying pan heat a little rapeseed oil, spoon the fritter batter into the pan and cook until golden on each side. Then place the frying pan straight in the oven for 10 minutes.

Meanwhile make the dressing by combining the tahini, lemon zest and juice and maple syrup. Pick some coriander and mint leaves for the garnish.

Remove the fritters from the oven, drizzle with the dressing and sprinkle over the herbs.