Vegetable garden grills
The taste of a British summer garden brought together with herbs, sea salt and black pepper.
- Prep: 15 mins
- Cook: 30 mins
- Servings: 8
Ingredients
- olive oil
- tablespoon of butter
- 1 large onion finely chopped
- 2 large carrots, peeled
- 1 large courgette, topped and tailed
- 8 M/L new potatoes, cooked and cooled
- heaped teacup of frozen peas
- sea salt
- coarse ground black pepper
- 2 teaspoons of dried mixed herbs
- 1 veg stock cube (no palm oil)
- 2-3 tablespoons of any fresh herbs, finely chopped, I used sage and mint
- 3 free range organic eggs
- teacup of plain flour (for worktop)
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Instructions
Using a food processor with the grating attachment grate the courgette and carrots, remove them into a bowl then grate the potatoes.
Fry the onion in olive oil with salt, black pepper and the herbs until the onion is translucent and soft. Then add the carrot, peas and courgette and gently fry for 4-5 minutes, everything should be cooked but keep its colour and structure. Taste it to check it’s properly seasoned, adjust if necessary, I make mine good and peppery, and veg needs salt.
In a large mixing bowl combine the potatoes with the fried vegetable mix then add two beaten eggs and half a teacup of plain flour – this will just help bind the mixture. Stir it all together to thoroughly mix then flour the work top and spoon out a couple of heaped dessert spoons of the mix for each grill. Gently pat them down and shape them to circles or ovals about 2cm thick. Beat the remaining egg and brush the top of each grill with it.
Line one or two baking trays with greaseproof paper and butter it. Transfer the grills to the tray(s) and bake for 30 mins. You can fry or grill these (hence the name) just I wanted to put them in the oven and forget them while I got on with stuff!
Nutrition Info
Potatoes
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!
Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
Find your new natural
So what is the best vegetable? Well, we all know that: it’s the potato. The vegetable you can’t screw up. You can throw a potato into a bonfire, run away from it – and, an hour later, it’s turned into a meal. Try doing that with broccoli, or a trifle, and it will laugh in your face.
Caitlin Moran
Portion Guidelines
Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!
