Frittelle croccanti di patate and Warm Buckwheat & Pumpkin Salad

Tonights dinner was nearly the dinner that never was. In Brisbane we had a huge storm. I think I even saw a  twister outside my window. It was so scary. For the five minutes before  it started, there was a sound like an airplane was going by, then the storm hit. It sounded like all the windows were being smash and in fact my window by my computer did get smashed. My poor dogs must of got pelted, they bed was covered in hail too, but luckily I found them around the side of the house. They are still traumatized though. It only lasted about 30mins so its all good now. When I was cooking this I also ran out of gas. Luckily after a few attempts Marco managed to get the new gas bottle up and running. Not the best thing when you in the middle of frying.

Tonight I cooked potato fritters from an Italian website. It’s really easy to make and vegan. I was surprised it didn’t say to squeeze the water out of the potatos, but I did anyway before I fried them. This can be made gluten free, by using gf flour or even tapioca flour. The rosemary taste amazing  with the potatoes and they don’t need any egg or cheese. The Warm Buckwheat & Pumpkin Salad was a mixture of ingredients I had on hand. The flavours all went really well together. I didn’t even feel envious that everyone else was having tempura chicken with their dinner. My dinner was satisfying enough 🙂

Frittelle croccanti di patate (vegan, gluten free option, soy free, nut free)


5 medium brushed potatoes

2 tablespoons unbleached plain or gluten free flour

2 sprigs of rosemary leaves

sea salt & black pepper to taste

canola/olive oil to fry


1. Peel and grate the potatoes into a large bowl. (Squeeze out the water)

2. Add flour, rosemary, salt & pepper to potato & stir through.

3. Heat oil to shallow fry. Form balls with hands or with tbsp and place into the oil, then flatten with a spoon. Cook them on both sides till golden brown.

4. Place on paper towel to get out some of the oil, then serve.

(I got 13 out of this batch)

Warm Buckwheat & Pumpkin Salad (vegan, gluten free option, soy free)


1 cup buckwheat

2 tablespoons olive oil

2 garlic cloves, chopped

1/4 kent pumpkin, chopped in small slices

4 tomatoes, deseeded & chopped

2 handfuls of raisins

1 bunch of italian parsley, chopped

sea salt & black pepper to taste

2 handfuls of almonds (dry toasted)


1. Cook buckwheat according to instructions and once finished strain and leave the side.

2. In the meantime, heat a large pan with oil on medium heat, then add garlic & pumpkin. Cook for 5mins or until pumpkin is a little browned.

3. Add tomatoes and raisins and cook for further 3 minutes.

4. Then add italian parsley, buckwheat,  salt & pepper and heat through.

4. Lastly add dry toasted almonds (cooked in a dry pan) and serve.

*Serves 4 as a side dish.