Air Fryer Polenta “Fries”


Like fries but better!!! Polenta fries go with anything normal fries do. They’re great with a vegeburger, or just dipped in some ketchup.So I made these fries in the air fryer but you don’t need an air fryer to make them, you can, of course shallow fry them. I just happen to prefer to do them in the air fryer because it uses less oil and because I don’t have to watch them closely or turn them. So don’t despair you can still have your polenta and eat it. That said I’ve had the air fryer for a while now and find it really useful. We don’t use it every day or anything like that but it’s not one of those useless devices that just takes up counter space either.


I imagine you could also make these in a normal deep fat fryer or in the oven but I haven’t tried those options.


Air fryer Polenta “Fries”

Preparation Time: 5 minutes + cooling time Servings: 4 people                                               Cooking Time:        25 minutes                                                                                                          Total:                        30 minutes

1 cup / 165g polenta/ cornmeal

3 1/4 cups water

1 tsp salt

2 tsp dried herbs of your choice (optional)

Oil for greasing

1. Grease a a dish with the oil. Mine was pyrex but it doesn’t have to be heat proof as you are not going to cook it un the dish.

2. Place all the remaining ingredients in a saucepan.

3. Turn on a high heat and start to stir immediately. Keep stirring continuously. When the mixture starts to bubble turn the heat down a little. Keep stirring until you have a thick mixture which is beginning to pull away from the sides of the pan.

4. Turn the heat off and with the help of a spatula transfer the mixture to your greased dish. Use the spatula to spread the mixture evenly and level the top.

5. Leave to cool. Once it’s at room temperature cover and transfer to the fridge. Leave in the fridge at least 2 hours and preferably overnight.

6. Remove from the fridge. Turn the set polenta onto a cutting board. Cut into chip sized pieces.

7. Preheat the airfryer for three minutes. Put the “fries” into the basket and fry for about 10 minutes,until golden. You may have to do this un batches. Serve immediately.

8. Or, shallow fry in a frying pan turning to ensure they get golden on all sides. Serve immediately.

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Chickpea and Sundried Tomato Burgers


Vegeburgers are one of my favourite foods but this vegeburger is currently my favourite. Why? It’s got so much more texture thanks to the walnuts and, because it’s the first of my burger recipes where I haven’t used a blender to mix the ingredients. Mashing the chickpeas makes a huge difference, in a good way. But, there is a bit of a knack to it though. You need to leave the chickpeas whole enough to have the texture but crushed enough to hold the burger together. If you’re worried, divide the chickpeas in half and mash half and put the other half through the blender 😉


If you have time to let the burgers rest 30 minutes in the fridge that also helps them hold together but if not just take a bit of care when turning them. The burgers freeze very well so feel free to double (or triple) the recipe so you can have them on hand for whenever you like.


If you like these burgers here are some more vegeburger recipes for you to try. Tofu beetroot burger, beanburgers, veggieburgers.

Chickpea and Sundried Tomato Burgers

Preparation Time: 20 minutes             Servings: 4 burgers                                                 Cooking Time:          5 minutes                                                                                                           Total:                         25 minutes

30g walnuts

1/2 large jar / 200g Chickpeas (cooked)

2 large broccoli florets

4 sundried tomatoes

10g freshly grated breadcrumbs

1 tbsp tamari or soy sauce

Small pinch of salt

1 tsp garlic powder

1 tsp dried mixed herbs

Extra virgin olive oil

  1. Chop the broccoli and steam it.
  2. Take a large bowl, add the chickpeas and mash them.
  3. Chop the walnuts and add them to the bowl with the chickpeas.
  4. Chop the sundried tomatoes and add them to the bowl
  5. Add the rest of the ingredients except the oil and the broccoli.
  6. Take the broccoli out tof the steamer when it`s soft, chop it finely if it’s not already like that and add to the bowl.
  7. Mix everything thoroughly.
  8. Form burger shapes with your clean hands.
  9. Place in the fridge for 30 minutes to firm up a bit (if you have time)
  10. Lightly fry in the oil


11. Place on an oiled baking sheet and bake in a preheated oven at 200c for 20 minutes.

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Cous Cous Salad


So I thought it was starting to get warmer here, I’ve been wearing t-shirts and everything and then; rain, torrential rain… Never mind I’ll just get the cardigan back out. But anyway I made salad because once it starts to get warmer I need cooler meals and more salads. This is still a substantial salad though, it will definitely fill you up! The secret to the salad is to put the dressing on the cous cous while it’s still hot so that it soaks up all the flavour.


Cous cous salad

Preparation Time: 10 minutes             Servings: 4 people                                                   Cooking Time:          5 minutes                                                                                                            Total:                         15 minutes

100g cous cous ( I used wholemeal)

12 cherry tomates

200g cooked white beans (I used canned)


1/2 cup of extra Virgin olive oil

1/2 cup balsamic vinegar

1 pinch of salt

1 tsp grainy mustard

Juice of 1 mandarín orange or 3tbsp freshly squeezed orange juice

  1. Cook the cous cous according to the instructions on the packet.
  2. Mix all the ingredients for the dressing together.
  3. When the cous cous is cooked, pour aproximately 3/4 of the dressing over the cous cous and allow to cool.
  4. While the cous cous is cooling wash and halve the tomatoes and drain and rinse the white beans.
  5. When the cous cous is cool add the tomatoes, beans and the rest of the dressing.
  6. Mix well and serve.


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