Rice ‘n Cheese Fritters
I’ve got left-over rice from the night before. Let’s say it’s basmati brown, because however they spin it on the latest white bread packaging, anything white is nutritionally a bit like eating paper – which I’d rather not feed to my children **. Basmati has a nice taste anyway, and I’m thinking rice ‘n cheese fritters would be good; if my son can tear himself away from his Star Wars lego game, he might even want to cook.
If you’re reading this I don’t need to ask whether you love your child more than your car. But I will put it out there that some people treat their cars better than their child.
Spaghetti is fun, penne is cool, but if we’re talking about growing healthy children here, my layman research (with a couple of my TV doccies as background) will reveal that pasta is essentially an empty carbohydrate, which means it doesn’t offer nutrition to growing bodies. I’d like to say it’s like putting sugar-water into your petrol tank, but that would be a bit drastic. So it’s fine for a weekly dish.
Let’s face it, no child was born screaming for pasta, or sugar on strawberries. It’s the parents’ choice; grown-ups who are driven by advertisements, peer pressure and the obvious fun involved with twirling long strands of spaghetti around the fork.
I make a cool macaroni cheese. But I serve it once a week, and it’s brown. Oh wow, that sounds so sensible, spoken like I’m part of a normal family, a nuclear unit. But I’m not. ‘We’ are not.
We’re broken on a few levels, nutrition being one of them. If my efforts at inculcating positive values, eating habits and regular activity are the macaroni, it’s as if my significant other left the dish under the grill and tossed its blackened self into the bin.
Eating well is, to a large degree, about learnt behaviour. And balance.
As with the bicycle helmet, saying thank you and brushing his teeth, if my child grows up eating badly, he’ll carry that behaviour forward into his adult life. I’d like to think we should eat to live, to sustain ourselves, to operate at our best, with a lashing of yumminess. Living to eat speaks to a psychological, emotional condition that I don’t want visited on my child.
But it doesn’t have to be like that if we feed our children correctly from the get-go.
In contrast to pasta, brown rice, potatoes and sweet potatoes all offer complex carbs packed with what nutritionists call the right glycaemic index and nutrients valuable for my children’s growth. As for the fruit ‘n veg, I make a real effort to encourage his interest in the range of colours available, like the multicoloured peppers, carrots, superfood broccoli and steamed beans for ‘the green’. Served with lemon, a little butter (while they’re hot) and rock-salt, they’re crunchy and tasty, and my son doesn’t need to be told to finish his beans. Yes, it takes time, but…hello ?
Now back to the fritters.
So, to the left-over rice add a third of that quantity in flour. Don’t be anal about it, but organic if you can (I’ll explain why on another occasion).
Mix in two eggs, grate in a mature, strong-tasting cheddar and whatever herbs you like; grow them, it’s a healthy focus and distraction (if you need it).
Cut in some peppers (which you can grow btw by scraping the seeds from the peppers you slice up and leaving them to dry). Or add in some sliced up beans or broccoli. Maybe some chutney or slow-cooked tomato and onion mix, and fry them on a ready, hot pan.
My mom made simple versions of these for me when, as a six year-old, I didn’t want to go to my new school after moving back to South Africa. It was a bribe.
Please let me know how it tastes, and share your own ideas. I’m running out of easy dishes, and anyway spending time in the kitchen alone – while waiting for that woman-on-a-white-stallion who will eat my fritters – is over-rated.
** For instance, what about the plastic polymer found in mass-produced commerciall breads to make them more spongy and fresh-seeming? The following story speaks about one global franchise http://abcnews.go.com/Health/subway-takes-chemical-sandwich-bread-protest/story?id=22373414 – but it’s probably best, since we eat so much of the stuff, to make sure the stuff used in yoga mats and shoe soles is not in our breads.