Misty’s new favourite thing is biting. Biting me. He thinks it’s hilarious, and I don’t know how to stop him. He also thinks me saying ‘No!’ is positively wee- your- nappy funny. He has nibbled the railing of his cot, knawed the TV cabinet, and loves gnashing his teeth on my measuring spoons. I suppose it’s just like having a puppy – our wooden outdoor furniture will never be the same after Boosty’s treatment of it. Bite marks? Try whole chunks of arm rests and chair legs GONE.
So I realise that this recipe would have been a great Hallo-weeny type dish, but since it’s not really celebrated here I’m not bothered. I have a little monster all of my own. Let’s hope he will enjoy biting into these, rather than my shoulder or knee caps. He’s seriously going to draw blood soon, it really hurts. I figure if I combine cheese with anything, Misty will eat it, so I’ve snuck some chicken in too, to see if he’ll go for it this time.
Green Monster Balls:
1/2C cooked rice
1/2 large free range organic chicken breast
1/3C grated cheese
1T ground flax seeds
1/3C edamame (or peas)
Freshly ground black pepper
A handful of greens (I used Indian spinach) chopped up finely (either by hand or just whizz in the food processor).
- Pulse chicken and breadcrumbs together in a food processor.
- Combine all ingredients in a bowl, and place in fridge for 15 minutes.
- Roll tablespoons full of mixture into balls.
- Bake at 180 degrees C for 10 minutes, roll balls over and bake for another 8-10 minutes or until golden brown.
I thought I would kill two birds with one post and recap some weekend fun with recipes for our weekend eats.
I’m telling fibs with the following pretty picture, as these Cheesy Corn Fritters were actually consumed cold on the ferry as we made our way to Stradbroke Island. Intended as a snack for Misty, Viper ended up eating at least half of them.
Cheesy Corn Fritters:
(Egg, gluten, nut and soy free)
(If you are making these just for adults totally crank up the seasoning, add some chilli flakes and extra salt/pepper/herbs for bite)
- 1/3C sweet corn kernels
- 1/3C root vegetable puree (I used sweet potato, but pumpkin or potato would be fine)
- 1/3C grated cheese
- 2T flax
- 3T milk ( I used rice milk)
- 2T brown rice flour
- 2T chickpea flour
- 1/8t baking powder (aluminum free)
- 1/8t ground coriander
- Pinch of sea salt
- Black pepper
- 1t fresh or dry herbs (I used fresh chives)
- Mix ground flax seed and milk together. Set aside for 10 minutes.
- Mix remaining ingredients together, and combine with flax ‘egg.’
- I cooked these by the spoonful in a hot pan for 2 minutes either side, then placed them on a lined baking tray. 10-12 minutes at 180 degrees C helped them to firm up nicely.
- Serve with a nice dollop of sour cream or guacamole (sweet chilli sauce is great for grown ups).