Five days into an incredible 21-Day Primal Lifestyle Reset following a Primal diet — raw, minimally processed foods, such as fruits, vegetables, certain oils, and dairy products — I was ready for our veggies to come to life and be something more than steamed, roasted, or stir fried.

I asked hubby, “the fritter master”, to cook our dinner vegetables as fritters, sticking to the cleanse diet using foods that in the past could be obtained by hunting and gathering.

He did all that and more whipping up this new recipe packed with oodles of herby personality! The secret ingredient is the sesame seeds in the fritters creating a unique savoury flavour with a light crunch.

You could simplify the meal by paring the fritters with just the chicken, or leave out the chicken and pair with the Bok Choy, (or you fav greens), to create a meat free night.

These fritters can be eaten at any time of the day, as a snack, or for breakfast, lunch or dinner.

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Herby Veggie Fritters with Chicken & Bok Choy

Ingredients (Serves 4)

• 2 tablespoons of olive oil
• 1 tablespoon of crushed garlic
• 1 large chicken breast, sliced into strips
• 1/2 lemon, squeezed
• 2 bunches Bok Choy, ends removed, pulled apart

Fritters

• 1 carrot, grated
• 1 large potato, grated
• 1/2 a large sweet potato, grated
• 1 cup almond meal
• 2 pinches Sesame seeds
• Dry spices, a pinch of each:
  • Paprika
  • Rosemary
  • Oregano
  • Coriander
  • Rock salt
  • Cumin
  • Black pepper

Method

Fritters

• Combine the grated carrot, potato, and sweet potato in a bowl and squeeze excess juice out over sink or across paper towel.
• Add almond meal and fritter spices and mix well.
• Take a handful of the mixture and squeeze into a ball, then flatten into a thin, round patty shape.
• Add a tablespoon of oil to a pan and cook fritters on MEDIUM/LOW for 5 minutes or until lightly brown, turning once. Don’t worry if they break apart, it tastes just as good in pieces!

Cook the Chicken

• Once half the patties are cooked, start the chicken in a second pan by adding the crushed garlic and some cracked black pepper. Add the chicken and toss to coat. Continue cooking patties at the same time as the chicken.
• Set pan to HIGH, toss chicken around to sear on both sides.
• Reduce heat to MEDIUM/LOW and drop in a teaspoon of water, cover to steam to keep the moisture in and make chicken succulent. Once the water has evaporated, remove lid, stir and finish cooking.

Cook the Bok Choy

• Remove the chicken and set aside.
• Add a dash of olive oil back into the same pan.
• Drop Bok choy into the pan, add pepper and squeeze the lemon, set to HIGH tossing quickly for a few minutes with tongs or until it starts to wilt.

Serve the Bok Choy first, topped with the fritters and chicken.