Plant-Based
Herby fritters with spring onions cooked until fluffy and golden, served with a fragrant black rice salad with roast peppers and mint.
1. Cook the rice
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.
2. Prepare the salad
Slice mint, dice cucumber and slice drained peppers. Set aside in a large mixing bowl.
3. Make the fritter mix
Slice spring onions (reserve 1/2 for salad). Combine with 1 cup fritter mix and 1 cup cold water. Whisk well to remove lumps.
4. Cook the fritters
Heat a frypan over medium heat with oil. Spoon 1/4 cupfuls of mixture into pan at a time. Cook for 3-4 minutes each side until golden (cook in batches if needed). Set aside on paper towel to drain.
5. Toss the salad
Whisk together 2 tbsp vinegar with 2Â tbsp olive oil. Toss with rice, spinach and salad ingredients. Season with salt and pepper.
6. Finish and plate
Divide rice salad and fritters among plates. Serve with a dollop of eggplant dip.
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse with cold water.
2. Prepare the salad
Slice mint, dice cucumber and slice drained peppers. Set aside in a large mixing bowl.
3. Make the fritter mix
Slice spring onions (reserve 1/2 for salad). Combine with 1 cup fritter mix and 1 cup cold water. Whisk well to remove lumps.
4. Cook the fritters
Heat a frypan over medium heat with oil. Spoon 1/4 cupfuls of mixture into pan at a time. Cook for 3-4 minutes each side until golden (cook in batches if needed). Set aside on paper towel to drain.
5. Toss the salad
Whisk together 2 tbsp vinegar with 2Â tbsp olive oil. Toss with rice, spinach and salad ingredients. Season with salt and pepper.
6. Finish and plate
Divide rice salad and fritters among plates. Serve with a dollop of eggplant dip.
From your box
Black rice, 300g
Mint, 1/2 bunch *
Lebanese cucumber, 1
Roasted red peppers, 1/2 jar *
Spring onions, 1/3 bunch
Fritter mix, 1 cup
Baby spinach, 1/2 bag (100g)*
Spiced eggplant dip, 1 tub
From your pantry
Oil (for cooking + olive), salt, pepper, apple cider vinegar

Black rice, 300g
Mint, 1/2 bunch *
Lebanese cucumber, 1
Roasted red peppers, 1/2 jar *
Spring onions, 1/3 bunch
Fritter mix, 1 cup
Baby spinach, 1/2 bag (100g)*
Spiced eggplant dip, 1 tub
From your pantry
Oil (for cooking + olive), salt, pepper, apple cider vinegar

