All your favourite foods taste better in fritter form. This gorgeously green fritter recipe is sneakily stuffed with greens, so that picky fingers and fussy faces can’t find them!
Introduction
Fritters are so versatile; any leftovers can be given a second life in fritter-form. I love these green fritters because they are smushed full with vitamins, minerals and micro-nutrients, thanks to the addition of beautiful radish microgreens from New Life Microgreens.
Great as a snack, lunchbox treat or side to your dinner, they are quick to make, deliciously wholesome and scandalously more-ish!
You can add or change veggies as you have left-over in the fridge, but the combination of spinach and baby marrow is a winner for me. The radish microgreens are crunchy and flavourful, and looks incredibly pretty once fried into these veggie nuggets of gold!
Click here to read my blog on New Life Microgreens, and why you should grow them, too!
Disclaimer: I hope you enjoy the recipes found at www.thelittlehedonist.co.za. The Little Hedonist is not responsible for the outcome of any recipe you try from this site, or any website linked to from this site. You may not achieve the results desired due to variations in ingredients, cooking temperatures, skipping steps, different equipment, typos, errors, omissions, or individual cooking ability.
Any cooking advice or nutrition information I have provided is given in good will and good faith. It is the responsibility of the reader to review all listed ingredients in a recipe before cooking to ensure that none of the ingredients may cause a potential adverse reaction to anyone eating the food based on recipes featured on the The Little Hedonist blog. This includes allergies, pregnancy-related diet restrictions, etc.
When someone else’s recipe has been adapted by me, I will state so in the header of the recipe, and link back to the original recipe.
![The @quarterkitchenrestaurant at @theportswoodhotel , a much-loved eatery in the V&A Waterfront, has launched a brand-new menu that celebrates Cape Town’s flavours with a fresh, modern twist.
At the helm is Head Chef Randall Palanyandi, who brings his signature flair to the new menu by presenting diners with heritage-inspired dishes, whilst showcasing international trends and innovation.
We were recently invited to sample Chef Randall's new menu, it was an absolute feast and celebration from arrival, right through to the last bite of dessert. This gorgeously historic restaurant is tucked into an intimate nook of the Portswood Hotel, creating a romantic and cozy space to lose yourself in for a few hours. Sheltered from the hustle and bustle of the Waterfront, you can expect honest, seasonal dishes from the new pared down menu, enjoyed alongside their excellent team's generous hospitality.
After an array of delectable starters, Tim chose the aged ribeye steak, whilst I simply couldn't resist the pork belly, thoughtfully served with a selection of L'Avenir wines. For dessert we shared the classic magnum ice cream (with koe'sisters on the side!) and the mixed berry creme brulee, both uber decadent and a lovely way to end off the evening.
In the words of Cheff Randall, "[f]ood is about balance – between flavours, textures, and emotions...[i]t’s about making the familiar taste better than expected, while giving guests something new to discover.”
The Quarter Kitchen is open daily for both hotel guests and locals looking for a dining experience that blends Cape Town’s culinary heritage with bold, modern flavours – all in the heart of the V&A Waterfront.
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