Fritters seem to have gone out of fashion, as have fish cakes. I have fond memories of Corn Beef Fritters and Tuna Fish Cakes. They were meals which helped stretch the family budget a little further and/or use left overs or small quantities of a meat or fish to feed a family of six.
These fritters are perfect for the gluten free lunch box or as a meal served with a salad.
Cooking oil spray
3 bacon rashes chopped
1 cup cooked gf spaghetti or gf elbows
400 g corn kernels, rinsed and drained
¼ cup cheddar cheese
2 eggs lightly beaten
½ cup milk
½ cup gluten free plain flour
Heat non-stick frying pan on medium and spray with oil. Cook bacon for 3 – 5 minutes or until crisp. Drain on paper towel.
Cut spaghetti into short lengths. Place spaghetti, bacon, cheese, corn in bowl and mix to combine.
In another small bowl, mix together eggs, milk and flour. Pour over corn mixture and mix to combine.
Heat oil in frying pan on medium heat. Cook heaped tablespoons of fritter mixture in batches for 1 – 2 minutes each side or until golden. Drain on paper towel.
Serve with a relish or chutney.
In the beginning: High School Lunches
My son was 15 1/2 years old when diagnosed and I remember saying to him at the time, “school lunches are going to be difficult for the next 2 1/2 years “ and crossing my fingers and thinking then once KJ is at work or uni lunches will be easier. You can find my school lunch suggestions at Lunch a Challenge and The Teenage Lunchbox or by doing a search ‘lunch’. Finding a “liked” bread was a challenge as was trying to keep variety in the offering.
Now: Uni and Work Lunches
KJ has just finished his first year of uni and my reflection is now, gf lunches at any stage in a coeliac’s life is never easy, it just requires a bit of planning.
My son is lucky, he lives less than a 10 minute drive from uni so other than planning his day to incorporate lunch at home, lunch is manageable.
He also works at a hardware superstore which has a well equipped lunch room. Two of his ‘go to’ work lunches are Mum’s Home Made Frozen Meals and Ham Cheese and Tomato Toasties (see below)
The Future: 2016
KJ is not only leaving home in 2016, but he is also moving interstate, to continue his university studies. He will not have the ease of uni being a 10 minutes drive away from home, will not have a car as transport to get to and from work or go grocery shopping, nor will he have the convenience of a freezer full of home made frozen meals. My son will need to be super organized and plan ahead, which will require much more than a ‘bit’ of planning.
So my edited reflection is : gf lunches at any stage in a coeliac’s life is most definitely never easy and requires much more than a bit of planning.
*************”GO TO” WORK LUNCHES***********
Mum’s Home Made Frozen Meals
Many dinner left-overs: pasta bake, lasagne, spaghetti, curry, stews are all easily packed into take-away containers, labelled and frozen. The night before work, a container is taken out of the freezer and placed into the fridge to defrost and then once at work, my son reheats his lunch. Many of his colleagues are envious and comment on how good his lunch smells.
KJ’s favourite is Passage to India Butter Chicken. Any of the Passage to… Simmer Sauces are great and gluten free… Passage to Italy, …. to Singapore, … to Thailand, … Japan, … Morocco… Found in the ‘normal’ part of the supermarket in the ‘International Aisle’.
And I have also included a recipe below for Sticky Garlic Chilli Chicken which has been given the thumbs up.
Ham Cheese Tomato Toasties
Prepared and wrapped in baking paper, these are simple to prepare and easy to cook. Wrapping the prepared toasties in paper removes the concern of contamination when using a communal sandwich press.
Recipe for Sticky Garlic Chilli Chicken
800 g chicken breast fillets, cut diagonally into 2 cm wide strips
1 /12 cups jasmine rice
2 bunches steamed, halved Chines broccoli or Pay Choy
¼ cup kecap manis (use gf soy sauce)
2 tablespoons chilli garlic sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
2/3 cup water
Combine all sauce ingredients in a small bowl.
Cook chicken, in two batches, in an oiled large, non-stick frying pan over medium to high heat, for about 3 minutes or until golden. Remove from pan.
Add sauce to pan and gently boil for 5 minutes. Return chicken to pan, stir chicken and coat in sauce. Simmer for 3 – 5 minutes.
While chicken and sauce are cooking, cook rice and steam vegetables.
Serve chicken on a bed of rice and vegetables.
(New Idea : New Food Ideas)