This term we are talking about healthy eating, and the children are cutting out healthy food choices and glueing them on a plate. This is helping them see and talk about what is best to keep their bodies feeling good, well and strong.
We have had some beautiful produce growing in Kitchen Garden, so we decided to cook veggie fritters with grated beetroot, fennel and a piece of cucumber on top.
The children loved them and they looked great as well.
The fritters are perfect for lunch boxes or for dinner with an egg on top.
3 cups self-raising flour
2 cups milk
2 eggs, lightly whisked
Salt and freshly ground black pepper
4 kale leaves, finely chopped
Sift flour into a large bowl and make a well in the centre. Whisk together the milk and eggs in a jug. Use a balloon whisk to gradually stir the milk mixture into the flour. Season with salt and pepper. Stir in capsicum, kale and cheese.
Heat two teaspoons of oil in a frying pan over medium-high heat. Spoon two tablespoons of batter into the pan. Repeat to make three more fritters, spaced about 5cm apart. Cook for three minutes or until golden underneath and bubbles appear on the surface. Turn and cook for a further three minutes or until cooked through. Transfer to a warm plate and cover with foil to keep warm. Repeat with remaining oil and batter.
Grate the beetroot and put a little on each fritter with fennel.
Debbie Goddard, Kitchen Garden Coordinator
GCC families can see all the photos on Pixevety here.