Leek and Cauliflower Fritters with Sundried Tomato Pesto

I am back into the swing of life; back into work, back into cleaning and back into Saturday mornings at a coffee shop.  Oh but I miss vacation already!  I miss not being busy.  I miss cooking for as long as I want and cleaning up at my leisure.  But as I am neither a famous chef nor a kept woman, I am posting a recipe for an “on-the-go” food that I will be eating a lot of now that I’m back to the real world!

I’ve made these little fellas a couple of times, including a New Years celebration, and they don’t disappoint!  I got the idea while driving home to Minnesota for Christmas.  My awesome friend Laura gave me the new SmittenKitchen cookbook and I was SMITTEN with the beautiful pictures and delectable recipes!  Unfortunately they are filled with big old SCD no-foods so I will be forced to get creative in creating some of them.  Deb has a recipe for Leek fritters with garlic and lemon cream sauce.  It looks awesome and if you don’t have food restrictions, you should definitely make it.  SCD and Paleo friends, you should make my recipe because it is delish and is no second cousin in taste, texture or do-ability.

Color explosion!

Color explosion!

Leek and Cauliflower Fritters:  Makes 8-9 fritters

  • 1/2 Cauliflower head (about 2 cups chopped finely)
  • 3 large leeks chopped finely
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 4 large eggs, lightly beaten
  • 1/2 cup almond flour
  • 1/4 cup harvati cheese
  • 1/4 cup sharp cheddar (I like using goat aged cheddar)
  • 2 tablespoons water
  • 2 tablespoons coconut oil

Instructions:

  1. Chop cauliflower finely or process in food processor until you have small pieces.  Place in large sauce pan along with water and heat over medium heat until soft.  (About 15 minutes)  If cauliflower looks like it is drying, add more water, 1 TBS at a time and lower heat.
  2. Chop leeks very finely and add to cauliflower after cauliflower has softened.  Cook together with minced garlic for about 5 minutes.  Remove from heat and drain excess water.
  3. Lightly beat eggs in a large bowl.  Add Cauliflower/leek/garlic mixture to bowl.  Combine and then add all ingredients except the coconut flower.
  4. Refrigerate mixture for 1 hour.
  5. Heat 1 TBS coconut oil in a large skillet until water sizzles when it touches.  Remove mixture from refrigerator.
  6. Use a large ice cream scoop or 1/3 cup to put mixture on skillet.  Cook for about 4-5 minutes on each side or until golden brown.  Adjust heat accordingly.  If it crumbles, just put it back together with the spatula.  It will hold!
  7. Remove fritter from heat and repeat, adding more coconut oil as necessary.

Sundried-Tomato Pesto: Makes about 1 cup

  • 1 bag sun-dried tomatoes from Trader Joe’s or about 3/4 cup
  • 2 bunches of basil (or 3 cups)
  • 1/4 cup olive oil
  • 1/2 lemon squeezed
  • 1/4 cup cheese (Parmesan gives me a stomachache so I use harvati)
  • Salt and Pepper to taste
  • 1 clove garlic (minced)

Instructions:  Throw it all into a food processor and pulse until desired consistency.  Spread it on fritters and enjoy!

They are the perfect “to-go” food!  They are great re-heated, eaten cold or frozen for another day.  They hold up remarkably well and I even like them better the next day.  Plus, unlike a lot of SCD food, I can carry them in a zip lock bag!  They are featured here at my favorite tea shop during a hectic day’s lunch break.  It’s a nice alternative to the Tupperware full of salad and veggies I usually cart around with me.   Happy eating!

Featured on a paper napkin?  How vulgar!

Featured on a paper napkin? How vulgar!

Oh Charles, how quaint!

Oh Charles, how quaint!

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