What are the main ingredients in Baby Marrow Fritters & Smoked Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Egg/s, Tea Towel

What is the nutritional information of Baby Marrow Fritters & Smoked Trout?

Calories: 524, Carbs: 44 grams, Fat: grams, Protein: 32.3 grams, Sugar: 8.6 grams, Salt: 1216 grams

How do I prepare Baby Marrow Fritters & Smoked Trout?

ROASTY GOODNESS: Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft. TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool. SAUTÉED LEEKS: Rinse the halved leeks thoroughly and finely slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting occasionally. Remove from the pan. FANTASTIC FRITTERS: Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the flour, seasoning, ½ the chopped chives, the wilted leeks, and 1 egg. Mix until combined. Add a splash of water if the mixture is not coming together. MAKE IT & BAKE IT: Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. Drizzle the fritters with oil. Pop in the hot oven and bake for 12-15 minutes, flipping halfway, until golden and cooked through. WHIP IT UP: When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning. FRITTER FIESTA!: Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives, the toasted almonds, and the remaining grated cheese. Stunning, Chef!

What should be prepared from my kitchen to make Baby Marrow Fritters & Smoked Trout?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Egg/s, Tea Towel

Baby Marrow Fritters & Smoked Trout

A scrumptious pile of freshly baked baby marrow fritters, piled high with smoked trout ribbons and velvety whipped feta. Sided with a fresh green salad and sprinkled with Italian-style cheese and chopped chives. Is it too good to be true? Find out for yourself!

Baby Marrow Fritters & Smoked Trout

with fresh green leaves & whipped feta

Hands on Time: 20 - 40 minutes

Overall Time: 30 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Marrow
Baby Tomato Medley
Danish-style Feta
Fish
Fresh Chives
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Green Leaves
Leeks
Low Fat Plain Yoghurt
Self-raising Flour
Smoked Trout Ribbons

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Egg/s
Tea Towel

Photo of Baby Marrow Fritters & Smoked Trout

Serves 1

ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic clove on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉED LEEKS
Rinse the halved leeks thoroughly and finely slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting occasionally. Remove from the pan.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the flour, seasoning, ½ the chopped chives, the wilted leeks, and 1 egg. Mix until combined. Add a splash of water if the mixture is not coming together.
MAKE IT & BAKE IT
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. Drizzle the fritters with oil. Pop in the hot oven and bake for 12-15 minutes, flipping halfway, until golden and cooked through.
WHIP IT UP
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives, the toasted almonds, and the remaining grated cheese. Stunning, Chef!

Garlic Clove - 1
Almonds - 10g
Leeks - 100g
Baby Marrow - 100g
Grated Italian-style Hard Cheese - 20ml
Self-raising Flour - 40ml
Fresh Chives - 4g
Low Fat Plain Yoghurt - 40ml
Danish-style Feta - 40g
Green Leaves - 20g
Baby Tomato Medley - 80g
Smoked Trout Ribbons - 40g

Download the Recipe

Serves 2

ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉED LEEKS
Rinse the halved leeks thoroughly and finely slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting occasionally. Remove from the pan.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the flour, seasoning, ½ the chopped chives, the wilted leeks, and 1 egg. Mix until combined. Add a splash of water if the mixture is not coming together.
MAKE IT & BAKE IT
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. Drizzle the fritters with oil. Pop in the hot oven and bake for 12-15 minutes, flipping halfway, until golden and cooked through.
WHIP IT UP
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives, the toasted almonds, and the remaining grated cheese. Stunning, Chef!

Garlic Cloves - 2
Almonds - 20g
Leeks - 200g
Baby Marrow - 200g
Grated Italian-style Hard Cheese - 40ml
Self-raising Flour - 80ml
Fresh Chives - 8g
Low Fat Plain Yoghurt - 80ml
Danish-style Feta - 90g
Green Leaves - 40g
Baby Tomato Medley - 160g
Smoked Trout Ribbons - 80g

Download the Recipe

Serves 3

ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉED LEEKS
Rinse the halved leeks thoroughly and finely slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting occasionally. Remove from the pan.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the flour, seasoning, ½ the chopped chives, the wilted leeks, and 2 eggs. Mix until combined. Add a splash of water if the mixture is not coming together.
MAKE IT & BAKE IT
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need 2 baking trays. Drizzle the fritters with oil. Pop in the hot oven and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
WHIP IT UP
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives, the toasted almonds, and the remaining grated cheese. Stunning, Chef!

Garlic Cloves - 3
Almonds - 30g
Leeks - 300g
Baby Marrow - 300g
Grated Italian-style Hard Cheese - 60ml
Self-raising Flour - 120ml
Fresh Chives - 12g
Low Fat Plain Yoghurt - 125ml
Danish-style Feta - 120g
Green Leaves - 60g
Baby Tomato Medley - 240g
Smoked Trout Ribbons - 120g

Download the Recipe

Serves 4

ROASTY GOODNESS
Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves on a roasting tray and pop in the hot oven for 10-15 minutes until soft.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside to cool.
SAUTÉED LEEKS
Rinse the halved leeks thoroughly and finely slice. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the sliced leeks for 2-3 minutes until soft, shifting occasionally. Remove from the pan.
FANTASTIC FRITTERS
Place the grated baby marrow in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid and place the drained baby marrow in a bowl. Add ½ the grated cheese, the flour, seasoning, ½ the chopped chives, the wilted leeks, and 2 eggs. Mix until combined. Add a splash of water if the mixture is not coming together.
MAKE IT & BAKE IT
Lightly grease a baking tray with a drizzle of oil. Scoop 2 tbsp of the fritter mixture onto the tray. Flatten slightly with the back of a spoon. Repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need 2 baking trays. Drizzle the fritters with oil. Pop in the hot oven and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
WHIP IT UP
When the garlic is done, carefully squeeze out the flesh into a blender. Add the yoghurt and the drained feta. Pulse until smooth, adding a drizzle of oil if necessary. Season to taste. In a salad bowl, toss the rinsed green leaves, the quartered baby tomatoes, a drizzle of oil, and seasoning.
FRITTER FIESTA!
Pile up the baked baby marrow fritters. Top with the chopped smoked trout ribbons and dollop with the whipped feta. Side with the fresh salad and sprinkle over the remaining chives, the toasted almonds, and the remaining grated cheese. Stunning, Chef!