1、Veggie kofta pittas with pick & mix sides

Pack pitta breads with spiced chickpea patties and serve with a carrot and tomato salad for a low-fat, low-calorie vegetarian weeknight dinner

Veggie kofta pittas with pick & mix sides recipe

Ingredients

Method

Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan/gas 6.
  • Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.
  • Meanwhile, mix together all the carrot salad ingredients with some seasoning. Put the remaining spinach in a bowl and warm the pittas following pack instructions.
  • Serve the koftas with warm pittas, extra spinach, carrot salad, fat-free yogurt and pickled chillies, if you like.

  • https://www.truecookbook.com/recipe/veggie-kofta-pittas-with-pick-mix-sides-10302/

    2、Corn & green bean cakes with avocado & chilli jam

    Vegetarian fritters made with sweetcorn, spring onions and beans, served with chilli and coriander avocado and a sweet dipping sauce
    Corn & green bean cakes with avocado & chilli jam recipe

    Ingredients

    • 400g sweetcorn kernels, boiled, then drained (or use 2 x 198g cans)
    • 4 spring onions, chopped
    • 50g green bean, chopped into 1cm pieces
    • 1 red chilli (deseeded if you don't like it too hot), finely chopped
    • large handful coriander leaves
    • 100g self-raising flour
    • 2 large eggs, beaten
    • 85ml milk
    • 2 small avocados, diced
    • juice of 1 lime
    • 2 tbsp vegetable oil
    • 250g jar Tracklemans chilli jam

    Method

    1. Put the sweetcorn, spring onions, beans, half of the chilli and coriander, the flour, eggs, milk and seasoning in a large bowl. Mix together, then set aside. Mix the avocado with the remaining chilli and coriander, the lime juice and some seasoning, then set aside.
    2. Heat 1 tbsp of the oil in a large non-stick frying pan. Spoon in 6 mounds of the corn mixture, a little spaced apart. When browned on the underside, turn over and cook for a further 1-2 mins, then transfer to a plate lined with kitchen paper to keep warm. Repeat with the remaining batter. Serve the cakes with the avocado salsa and chilli jam.

    3、Fish tagine with saffron & almonds

    A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze
    Fish tagine with saffron & almonds recipe

    Ingredients

    Method

    1. Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
    2. Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

    4、Grilled chicken with chilli & sesame seeds

    Flavour grilled chicken strips with Thai chilli sauce, ginger and honey and serve with broccoli for this speedy meal for two
    Grilled chicken with chilli & sesame seeds recipe

    Ingredients

    Method

    1. Slice each chicken breast lengthways into 2 thin pieces. Rub with the oil and season on both sides. Heat a grill pan and cook the pieces for 2-3 mins each side.
    2. While the chicken is cooking, mix the chilli sauce, ginger, honey and vinegar with a little seasoning in a small bowl. Brush over the chicken as it cooks – wait until it is grilled on one side first before brushing, or it will burn.
    3. Blanch the broccoli, divide between the plates and pour over the remaining sauce. Top with the chicken and sesame seeds.

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