A great meal idea, takes a little bit of time due to the rice cooking time, but can be simplified by just serving the fritters with the coleslaw. Popular with the kids too, Fritters make a good protein substitute made from nutritious veggies.

Zucchini Fritters Ingredients:

2 large zucchinis

1 carrot

1 small onion

1 garlic clove

2 free range eggs

Handful of crushed walnuts

Cracked salt and pepper

1 Tbs of Soya sauce

2 Tbs of Lupin Flour

4 Tbs of Wholemeal Spelt Flour

(Extra flour may be required)

Grape seed oil for frying

Method:

Grate all veggies on the bigger grater, add eggs and seasoning. Mix well together, then add the flours and mix well again. The longer you leave the zucchinis, the more juice they will let out, so you may need some extra flour to achieve the right consistency. Place a large spoon full on a heated pan, and wait till it browns, then turn once.

(Note: using lupin flour and wholemeal spelt flour in small quantaties is safe for diabetics as it has very low GI).

Mushroom Risotto Ingredients:

1 onion

20 medium mushrooms

1 cup of brown rice

1/4 cup of wild rice

1 chicken stock cube (Massel)

Method:

Brown Onion, add sliced mushroom. Sauté for 2 minutes.

Wash the brown and wild rice and add to mushroom mixture.

Mix well, add two cups of boiling water and stock cube. Boil on low heat until rice is tender (This could take up to 45 minutes).

Serving:

Serve Zucchini Fritters with the Mushroom Risotto and the Sweet Cabbage Coleslaw.