Stuck on ideas for dinner?

Tuesday night is made easy with these delicious kale, pea and red cabbage fritters by Mandy Banh co-founder of Mumma B + Me. This mother-daughter duo lovingly hand-make and deliver healthy and delicious asian- inspired meals straight to office doors across Melbourne.

Mandy has shared this simple recipe with us which combines three of our favourite superfoods, and can be whipped up afterwork for an tasty weeknight dinner.

Perfect on their own as a nutritious snack, or served alongside a leafy and zesty garden salad.

INGREDIENTS:

3 firmly- packed cups of shredded kale leaves

2 firmly- packed cups of shredded red cabbage

2 cups of thawed frozen peas

1 cup firm feta cheese, grated

5 large free- range eggs, lightly beaten

2/3 cup brown rice flour

1/2 tsp ground sumac

extra virgin olive oil, for frying

goats curd and poached eggs, to serve (optional)

METHOD:

Place all of the ingredients (excluding for the olive oil, goats curd and poached eggs) into a large mixing bowl. Toss to combine well.

Heat 1/2 tbsp olive oil in a non- stick frying pan over medium- high heat. Pack a 1/2 cup measuring cup with the fritter mixture, then carefully invert onto the frying pan. Flatten slightly with the back of a spatula. Cook for 3 minutes, then flip carefully and cook for a further 3 minutes. Depending on the size of your frying pan, you may be able to cook a couple of fritters at a time. Transfer the cooked fritters carefully to a serving plate.

Repeat step 2 until all of the mixture is used.

To serve, sprinkle with extra ground sumac and top with goats curd and poached eggs (if using).

(makes 10 large fritters | serves 4)