VEGETARIAN FOOD BLOG: SPINACH, RICOTTA AND RICE FRITTERS

Before we go any further with this fritter and patty party, an explanation of what defines each is useful.

Fritter mixture is wet. Sloppy. You can't use your hands to form balls with fritter batter. Imagine a very thick pancake batter, with vegetables and stuff bulking it out.

Patty mixture can still be quite moist. But importantly, you can use wet hands to form large round balls. You place them on a large plate, flatten them slightly, and place in fridge or freezer to firm-up before frying. Being cold keeps the patty in one piece when you fry it, especially when you flip it.

If you've only just stumbled across Billie Bites, here's some background: Billie grew a little fussy. On return from holiday we embarked on a fritter and patty frenzy. Suddenly, vegetables are back in her diet.

She loves cooking, and fritters and patties are perfect toddler fodder. Yes it does involve hot oil, so here's where I insert a disclaimer. However, Billie is very clear that pans on the stove are hot. We've never had any problems or any near-misses. I do of course watch her at all times around hot oil. Hey, those master chef kids had to start somewhere.

This is from the fritter camp. Next up, we'll demonstrate the difference with a patty recipe.

These numbers were a HUGE hit. Billie ate plate-loads. And she was a fabulous sous chef.

SPINACH, RICOTTA AND RICE FRITTERS


2/3 cup brown rice (makes 1 1/4 cooked rice, and can be prepared ahead)
Large bunch of English spinach 
1/2 cup grated cheddar
600g fresh ricotta (if at all possible, use the really fresh, firm stuff)
2 eggs, lightly beaten
freshly ground black pepper
just a little bit of salt
freshly grated nutmeg, or 1/4 teaspoon ground nutmeg
handful fresh oregano (or basil, parsley if oregano not around)


Place rice in small pot with double the amount of cold water. Bring to boil with lid on, then turn right down to low and simmer with lid on until water absorbed. Don't stir, just lift lid occasionally and it will be obvious when water almost gone. Turn off and leave lid on for few minutes. Remove rice from pot and place in large bowl to cool.


Meanwhile, pick spinach leaves and wash. Drain, leaving a little water on the leaves. Place in large pot with lid, on medium heat. After a minute shake pot. After another minute lift lid and give quick stir. When just wilted, remove and chop spinach.


Add salt and pepper, nutmeg, spinach, cheddar and herbs to rice. Next add eggs, then ricotta. 


Heat a large heavy fry pan on medium with couple of spoons of oil - olive, rice bran or coconut are best. Once hot, turn down to low and dollop tablespoons of mixture into pan. The smaller the fritters, the quicker to cook. But if they are larger they will soak up a bit less oil. So depending on your priorities...With this recipe I found smaller to be better as the mixture is a slow cooker. 


Flipping rules: Avoid multiple flips. This encourages breakage. Instead gently try the edges with your flipper, and if it comes away easily and does not look about to break into pieces, your fritter is ready to be turned. Flip when solid. Patience is a virtue with these fritters, they don't like to be rushed.


Place on a large plate lined with newspaper to soak up any excess oil and serve as are. No sauce or chutney needed. (Yes, newspaper really works just as well as paper towels. But if you don't have newspaper lying around your kitchen because you read everything online, you may have to go out and buy paper towels.)


Where's the picture? Billie scoffed them all before I could reach for the camera.

HIDING THE VEGETABLES - ASPARAGUS AND PUMPKIN RICE CAKES

Apparently you're not supposed to 'hide' vegetables from fussy toddlers. Well, how about just offering them mixed into plenty of carbohydrates and cheese?

Asparagus and Pumpkin Rice Cakes

 Billie wasn't fooled anyway, or perhaps she just chose not to dig into these today. Maybe tomorrow.


Our one-year-old has dropped her all-devouring love of vegetables and began toddling down the path to fussy-dom. My idealistic plans to not tolerate a fussy eater don't work when you're dealing with a little person that can't speak, let alone reason.

Pumpkin and spinach have so far remained firmly on Billie's menu, so I was a little taken-aback when the chunks of roast pumpkin landed on the floor, with a smirk. Especially since she devoured a similar dish only a few weeks back.

I made these for lunch today, served with a spinach and tomato salad dressed with balsamic and olive oil. When dinner-time came round Billie did manage to get half of one of these tasty vegetarian cakes down, so this recipe still earns an entry.

And anything with asparagus is worth making during spring.

ASPARAGUS AND PUMPKIN RICE CAKES

1 cup rice (I used brown but any will do)

1/4 pumpkin

1 bunch asparagus

4 eggs

1/4 cup milk

1/2 cup grated cheddar

1/2 cup grated Parmesan

salt and pepper

fine dry bread crumbs

olive oil

Place rice with 2 cups cold water in pot on high with lid on. Bring to boil and then reduce heat and simmer on very low with lid on until water evaporated. Don't stir - you will be able to see/hear when water gone.

Chop pumpkin into small bite-sized chunks and rub with olive oil. Roast in hot oven until soft and crispy.

Oil 12 muffin tins and line with breadcrumbs. 

Chop asparagus into small chunks and steam lightly with little water and butter. Remove from pot.

Whisk eggs lightly with milk and freshly ground black pepper. Stir through grated cheese, rice and pumpkin and asparagus. Check seasoning and spoon into muffin tins. Bake in hot oven for 25-35 mins.

Leave in tins for 5 minutes. Remove and cool on wire rack. Eat warm or refrigerate for later.

BABIES 6 MONTHS AND OLDER: Depending on where you're at, reserve some cooked pumpkin chunks and some asparagus. Blend for younger baby or offer as finger food for older baby.

HAPPY BIRTHDAY BILLIE

Billie's First Birthday Party

Billie Miro Mystic Merrill turns one today.

Pumpkin and Banana Loaf Birthday Cake

I've just popped a very healthy and delicious cake in the oven to take down to Bronte to share with her little friends born from our ante-natal classes. I grabbed the recipe for this wonderful low-sugar, low-fat pumpkin and banana loaf from Cherie, mother of Ty. Check recipe tomorrow.

But yesterday was the real party. I prepared this tasty menu of finger foods suitable for toddlers, which could all be pre-prepared and would travel well to the park. However, gale-force winds provoked a change of venue and instead our home was taken over by babies, toddlers and kids old enough to kick soccer balls around in the shared backyard.


FIRST BIRTHDAY PARTY MENU: (Recipes below or to follow this week)

Pumpkin Feta Rice Cakes

Pumpkin Feta Rice Cakes and Spinach Tort

Spinach Rice Torte
Hummus
Corn Chips
Carrot Sticks
Fresh Dates
Brazil Nuts
Camembert cheese and crackers
Pumpkin and Banana Loaf Birthday Cake

(And thanks to Toni for the egg sandwiches - courtesy of her backyard chooks - and Amanda for her mum's fruitcake.)

Train trip to Melbourne

The Spinach Rice Torte is adapted from a Julie Biuso recipe that has been my go-to for picnics and parties for years. But I'm most excited about the pumpkin and feta rice cakes, which I invented the previous week in preparation for a big train trip to Melbourne - just me and Billie. These eggy, cheesy little numbers travel well, are fine at room temperature and last for a few days refrigerated (but not in our house as they just get eaten).





These two rice-based recipes lend themselves well to being prepared semi-simultaneously, necessary when you have limited time to cook for a child's party. Thanks to Emily and Linton for taking care of Billie on Saturday afternoon while I did the great cook-off (Miles was away at the Brisbane Writers' Festival).

PUMPKIN AND FETA RICE CAKES

1 cup arborio rice, or other risotto rice

1/4-1/3 pumpkin, skinned and chopped into small pieces

one small onion, finely chopped

2-3 cloves garlic, finely chopped

dried, fine breadcrumbs

1/2 cup milk

6 eggs, lightly beaten

Block feta, chopped into very small pieces

1/2 cup grated Parmesan cheese

freshly ground black pepper

Preheat oven to 200c.

Place rice in medium-small pot with plenty of water and a little salt. Bring to boil and then simmer gently for 12 minutes. Drain and leave to cool.

Place pumpkin on oiled oven tray. Cook until soft and browned - it won't take long as small pieces.

Saute onion for few minutes in frying pan with olive oil, add garlic and cook a few more minutes.

Oil 12 muffin tins and then sprinkle with breadcrumbs. Combine eggs, milk and cheese and then mix together with rice and onions and garlic. Season with pepper but salt is not necessary due to the feta and Parmesan.

Gently stir through pumpkin and distribute to muffin tins. Bake for about 40 minutes or until cooked right through and nicely browned. Turn onto wire rack to cool. Eat warm or refrigerate for later.

Billie enjoys her (second) birthday cake 06/09/10

WONDER BALLS

Arancini balls were something I ordered off menus, and devoured with the blissful belief that they were definitely in the don't-try-at-home basket.

But then I went to a one-year-old's birthday party a few Saturdays ago and the mystery was removed. Lewis' big sister Charlie pulled a tray of -so-perfect-they-looked-bought arancini balls from the oven and dismissed them as if they were as easy as pie...

A new challenge was presented, and I rose. This doubled nicely with a related challenge from reader/mother/cook Deb who boasted of making risotto twice last week with little Milo in the Ergo. I didn't bother to google a recipe - I never do that, it somehow seems like cheating, or too much  hard work. Much more fun to stumble around in the kitchen and surprise yourself.

They were perfect. Even more satisfying than removing a perfect pie from the oven. And the perfect thing for a Friday late lunch on the balcony in winter sun.

Billie ate pieces of the roast pumpkin while I finished the risotto, and then tried some risotto before I balled it up. Unfortunately she just swallowed it all whole, so her next serving at dinner was blended.

Charlie had made mushroom but we had pumpkin in the fridge - and it's also one of my favorite risottos. I think if you really want to get tricky, restaurants often stick a lump of mozzarella cheese in the middle. Next time.

NOTE: If making with baby on board, start early. Do it in stages. In fact, everyone should make the risotto a bit earlier as it balls up much better once cool.


PUMPKIN AND LEEK ARANCINI BALLS

2 T olive oil
2 T butter
2 leeks, finely chopped
1 1/2 cups arborio or other risotto rice
100 ml white wine (optional)
1 litre water, boiled
1 stock cube
1/4 pumpkin, chopped into small pieces
1 cup vintage cheddar - or 1/2 cheddar 1/2 parmesan
2 eggs, beaten
plain flour
dry fine bread crumbs


 First make the risotto (as early as possible so has time to cool). Heat  olive oil and butter in a large saucepan over medium heat.  Add leeks and saute for few mins, stirring regularly. Boil water and add stock, then place in small pan with lid, on low heat on stove. Add rice and stir continuously for 30 seconds. Add wine and stir. Turn heat to medium low and add ladle of stock. Stir, then leave for about 30 seconds before stirring again. When mostly absorbed, add another ladle of stock, and continue this process until stock all used and rice al dente. NOTE: This has to be a DRY risotto, rather than a sloppy one. Also it's not pertinent that the stock be added in such small amounts as you would a regular risotto, making it a little quicker. But avoid flooding it with too much water at once. 

Meanwhile, rub pumpkin pieces in olive oil and place in single layer on a tray to roast in hot oven for 30 minutes. You can flip half way through, but not essential. Pumpkin should be very soft.

Stir cheese through finished risotto and then add pumpkin, mixing well so much of it blends through the rice. Set aside until cool (doesn't need to be cold, just the cooler the better).

Place beaten eggs in a small deep bowl. Half fill a small wide bowl with flour, and another with breadcrumbs. It's best not to put too much in at once so that half-way through the bowls can be cleaned of all the eggy muck. Have on hand two large plates.

Time to roll: Roll up your sleeves,  scoop out a heaped T of risotto and roll between your wet hands. Roll in flour briefly and gently, then place on a plate. Roll and flour all the balls, before the next stage. This avoids too much mess and hand washing. Next dip the balls in the egg, closely followed by the breadcrumbs. Place on the other plate.

Put aside spare balls for future meals and place what you want to eat now on a well-oiled tray and bake for 20 mins in hot oven. Remove once crispy. Serve with a green salad with tomatoes, or some other greenery. 

These cooked up very well the next evening.   

Billie contemplating the arancini balls