I am a procrastinator, without a doubt. I’m not going to share the things I’ve put off, it’s just too embarrassing. Things that really should have been dealt with, and in a few instances could have lead to some serious health issues. I couldn’t bear hearing your sighs.
Fortunately I have some good friends who push me when necessary and a father who likes to nag about the ‘dad things’. You know what I mean, “you need to wash your car more regularly”, “what are you going to do with all the stuff in your grandfather’s garage that have been there for 10 years?” Yeah, yeah, yeah…ahem.
So when you don’t hear from me for a while it’s because I’m procrastinating.
I made this a few weeks ago when my little brother made an impromptu visit to do his washing after his machine broke. It was a week of warm weather, about what it’s like now, and I felt like spring was on it’s way.
The yoghurt dressing is one I use and adapt quite often. I know I stole it from someone but I can’t remember who exactly. I’ve got a feeling it was Jamie Oliver, so sorry Jamie if it’s you but I know your the sharing type anyway.
Rainbow Chard and Quinoa Fritters with Tahini Yoghurt Dressing
small bunch rainbow chard
2 heaped tablespoons buckwheat flour
2 heaped tablespoons plain unbleached flour
1 teaspoon aluminium-free baking powder
1/3 cup whole milk
3 spring onions, finely chopped (I just used the mid portion)
1 cup cooked quinoa
a good pinch of ground pepperberries
Tahini yoghurt dressing
3 heaped tablespoons natural or greek yoghurt
1 teaspoon tahini
juice 1/2 a lemon
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
sea salt and black pepper to taste
Chop the rainbow chard, I didn’t use the stalks but you want to just make sure you chop them finely. Wilt the chard how ever you like, in a pan with a little water, or steam them, it will only take a minute or so. Remove from the pan and leave to cool. Meanwhile in a medium bowl whisk the egg with the flour, baking powder and milk until combined. Fold through the spring onions, quinoa, pepperberries, and a good pinch of salt. Then squeeze as much liquid as you can out of the chard and chop again. Add to the mix and combine.
To make the dressing just combine all the ingredients. It’s important to taste your dressing and adjust. You might need more lemon or vinegar just make it to taste and a bit picant.
Heat a pan over medium high heat, when hot add a little rice bran oil and big heaped tablespoons of the mixture. After a few minutes, or if you can see bubbles on top of the pancakes, turn them over and cook for a minute or so on the other side.
Serve with smoked trout and the tahini dressing.
Lots of greens can be used instead of the rainbow chard, equally as good would be english spinach, swiss chard, or kale. Instead of the quinoa, I think millet or maybe buckwheat would work too. If you don’t have ground pepperberry ( I got mine from Herbie’s Spices) sumac would be an excellent substitution, otherwise just leave out. I have also made the dressing using dijon mustard instead of the tahini and it worked well. Instead of rice bran oil you could use sunflower or vegetable oil, something with a high smoking point.