The first thing I learn is eat the flowers!
Nasturtiums —with a name like that they’re looking for trouble, so bright and beautiful and needing so little care, one gardener said they got the name because the nastier you treat them more they thrive.
They ask for little and give a lot, spicy like a young radish.
As for the recipe, I threw in everything:
- ½ of a grated sweet potato,
- ¼ cup chopped onion,
- a handful of torn kale leaves
- 1/3 cup of defrosted, frozen corn kernels,
- ½ teaspoon of baking powder,
- ¼ cup potato flour,
- 1 egg plus an extra egg white,
- 2 TBS. coconut milk,
- Salt 2 shakes,
- pepper 1 grind
And mix. Ladle into a skillet with hot coconut oil 2 minutes each side.
Mash ½ avocado with ½ squeezed lime to top!
Add Nasturtiums fresh from your hanging basket or the roadside if you live in Southern California…