Watercress is on of the things that I have never tried before I moved to New Zealand. It is very unique in its flavour and can add some zing to many dishes. So far I haven’t tried it cooked.
Since I’m a big fan of fritters, I decided to make a watercress fritter. My favourite local capsicum growers brought back their yummy capsicums to the farmers market, so they had to play role too!
I have fried them in my favourite non stick pan where you literally need no oil. Just make sure you preheated the pan 🙂
Please note that some people do not recommend consumption of watercress for pregnant women.
For about 6 fritters you’ll need:
3/4 cup (110g) corn (maize) flour
1 tablespoon psyllium fiber husk
1 teaspoon salt
1 teaspoon chili flakes (optional)
1/2 teaspoon ground cumin
1/2 teaspoon baking powder
2/3 to 1 cup water
1/4 onion, finely chopped
one small capsicum, chopped in fine strips
a few sprigs of watercress (to your taste)
1. Mix the dry ingredients in a medium sized bowl.
2. Add water and mix well.
3. Stir in chopped onion, slices capsicum and roughly plucked watercress leaves. Mix well. The dough should be quite watery.
4. Heat frying pan and scoop even portions into the frying pan. Cook with medium heat for about 10 minutes on each side. Make sure that the pan is not too hot.
I like to serve them with some fresh salad, with a little bit of freshly chopped watercress on top.