Double Delight: Potato-Spinach Fritters With Hollandaise and Peaches & Cream Chia Pudding

If you’re in the mood for a late morning brunch, these vegan fritters with hollandaise will certainly satisfy. Easy to eat more than just one, the crispy shell of these fritters may tempt you to put off any planned diet.

I combined both Yukon Gold and sweet potatoes, although any type of potato is acceptable. I’m also including a dessert I whipped up to make use of summer’s bountiful peaches.

If you’ve yet to try chia seeds as the main ingredient as is the case with this week’s chia pudding, it can be fun to witness these small dense seeds transform before your eyes into plump, gelatinous pearls. A powerhouse of nutrients, chia seeds are high in protein, fiber and anti-inflammatory omega-3’s. Historically, they have been a popular energy source for American Southwest natives, which is comforting to know after finishing off a double serving of pudding.

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Many thanks to Rich Crest Farms (potatoes, greens, onions, garlic), Big D Farm (peaches), Hayden Flour Mills (chick pea flour), and Incredible Snacks (dates). These farms are conveniently set-up at the weekend Heirloom Farmers Market at Rillito Park. Hayden products can be purchased at Time Market, Native Seeds and Whole Foods.

Not everyone anticipates waking up on a Saturday morning and preparing brunch. In this case, leave the cooking to local farm-to-fork restaurant, Food For Ascension Cafe. Their plate of seared potato cakes can be prepared vegetarian or vegan and is extremely tasty.

Potato-Spinach Fritters Recipe

  • 4 medium/large cooked potatoes*
  • 2 cups diced spinach, packed*
  • 1 onion, finely diced*
  • 3 garlic cloves, minced*
  • 1 tbsp chia seed & 3 tbsp water*
  • 1/3 cup chick pea flour*
  • 1/2 tsp black pepper*
  • 1/2 tsp sea salt
  • 2 tbsp olive oil*

Mash potatoes and allow to cool. Heat 1 tbsp oil in pan over medium heat. Saute onions and garlic on medium heat until soft. Add spinach, toss well for 2 minutes. Pour veggies and chick pea flour in mixing bowl along with mashed potatoes and mix all ingredients well. Heat 1 tbsp oil in skillet over medium-high heat. Make patties desired size and brown on each side 2-3 minutes. Serve with sauce.

Hollandaise Sauce Recipe

  • 1/2 cup of soaked cashews*
  • 1/2 cup water
  • 2 tbsp nutritional yeast*
  • 1 chiltepin – finely ground*
  • 1 tbsp lemon juice*
  • 1 tsp olive oil*
  • 1 tsp apple cider vinegar*
  • 1 tsp mustard*
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper*
  • 1/8 tsp turmeric*

Blend all ingredients until smooth and creamy. Heat sauce on low for 5 minutes in saucepan. Add additional 2 tbsp of water if smoother texture is preferred. Serve warm over fritters.

Peaches & Cream Chia Seed Pudding Recipe

  • 2 cups of plain, unsweetened almond milk*
  • 2 peaches, diced*
  • 3 tbsp chia seeds*
  • 1 vanilla bean, chopped*
  • 2-3 dates, pitted & soaked*
  • 1/4 teaspoon cinnamon*
  • pinch of sea salt

Blend milk, vanilla, dates and 1 peach until smooth. Pour liquid into mixing bowl and add remaining ingredients, stirring thoroughly. Refrigerate mixture 1-2 hours or until solid. Pour chia seed mixture in glass cups layering with fresh diced peaches. Serve chilled.

*Indicates organically grown

Jaime Hall is a Tucson based vegan, GMO-Free speaker, and healthy lifestyle advocate. Keep up with her at gmo-freetucson.org.

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