I know we have offered up a few posts in the last couple of days and maybe I should’ve saved this one for a couple of days for when I am working too hard, or feel a bit uninspired, or chuck the shits because I have a little sand in my vagina. But the fact of the matter is this recipe is well and truly suited to the easytastygood weekday dinner section of your local supermarket and, as I am on the rise in the polls with the weekday dinner cooking young mums of the world (both on the rise in the polls, and the grandson of a Pole with a rising po… um… that other thing) via this blog, I think it only courteous that I offer this recipe now so everyone has a fair chance of getting on the table tonight.

This is a great way to use up the left over quinoa and roast vegetable salad you had with your dinner last night. What’s that? You didn’t have quinoa and roast vegetable with your dinner last night? Oh that’s right, you weren’t here were you. I wonder who that strange guy with the lisp and the pronounced limp was? Oh, that was you. Well shame on you my friend, shame on you. Very inappropriate… anyway, you should’ve had quinoa salad because it is super tasty and damn well good for you. Our friend Inga provided our quinoa salad and she’s a doctor so if she’s eating it… join the dots on that one.

If you don’t have any quinoa salad lying about in the fridge, being a lazy bastard and generally not pulling it’s weight at all, then 2 cups of cooked quinoa and 1 cup of whatever cooked vegetables you feel like will do the trick.

Once again hashtag the shit out of this one #easytastygood.

QUINOA & CORN FRITTERS (for 4)

3 cups left over quinoa and roast vegetable salad or substitute the stuff I said you could substitute (put your knife through the vegetables if they are big)
2 cobs sweet corn, kernels sliced from cob
A handful of parsley or rocket (or even mint or coriander if that’s what you fancy), chopped
1 spring onion, sliced
1 chilli, sliced
1 tablespoon curry powder
½ cup self raising flour
3 eggs
Rosemary & lemon potatoes, avocado and sauerkraut (I’m am seriously eating it with everything at the moment) to serve
• Mix it all together, it should make quite a stiff batter
• Put a splash of oil into a frying pan over a medium heat and drop heaped tablespoons of the batter into the pan. Press down a little with the back of the spoon or your hand to form into little patties
• Fry in batches if necessary for two minutes each side or until golden brown. Place onto a lined oven tray and into the oven at 180C for 5-10 minutes, until fully cooked through
• Eat in your face with the potatoes and other tasty things

ROSEMARY & LEMON POTATOES

500-600g potatoes, chopped into chunks similar to the potato in the photo
½ lemon, sliced into wedges
1 sprig rosemary
1 tablespoon olive oil
seasoning
• Boil or steam the potatoes in a pot or you can put them in a microwave safe container with ½ cup water, cover and cook/steam/microwave until half cooked or something close
• Drain well
• Lube up a frying pan with the olive oil and cook the potatoes with the lemon and rosemary over a medium-low heat, 10-15 minutes should do the trick. Check by eating one
• If they are cooked but need a bit more colour at the end of the process, turn the heat up to medium high and give them a little crispy loving. Do not go to the shed to smoke a bong while this is going on as they are very likely to burn
• Serve them up once the golden crispness is achieved

These little puppies would be great for breakfast with some good mood enhancer (aka bacon) or smoked salmon, a poached egg and some tomato or capsicum chutney. And coffee – not on the same plate but always with the coffee…