Food & Drink, News, Recipes


With the first week of term in full swing, Flora is sharing easy and tasty vegetarian and dairy-free back-to-school recipes to make for the kids.

Veggie Fritters

Prep time: 20 minutes
Cooking Time: 10 minutes
Servings: 10 portions

2 courgettes, finely diced
1 green or red pepper, finely diced
1 red onion, finely diced
3 ripe tomatoes, finely diced
2- 3 spring onions, finely chopped
2 fresh red chillies (optional), finely chopped
Fresh sweetcorn kernels, scraped from one cob of sweetcorn or a handful of canned sweetcorn, drained
2 medium potatoes, grated
A handful of frozen peas, thawed
1 large garlic clove, crushed
10 fresh mint leaves, finely shredded
Salt and pepper
4 medium eggs
200g plain flour
2 tbsp Flora 100% Natural Ingredients


1. In a large bowl, mix the diced courgette, green pepper, red onion, tomatoes, spring onion, chillies, sweetcorn, grated potatoes, peas, garlic, and mint and mix together thoroughly.
2. Season with salt and black pepper. Break in the eggs, add in the flour and mix.
3. Heat the Flora 100% Natural Ingredients in a heavy-based frying pan. Add in 3–4 large separate spoonsful of the mixture into the pan, forming 3–4 fritters. Fry over medium heat for around 2 minutes until set and golden-brown, then turn and fry for 2 minutes to brown the other side. Reduce the heat and fry for 3–5 minutes more to make sure the centres are cooked through. Remove and keep warm.
4. Repeat the process, frying the remaining fritters in batches as above, until all the fritter mixture has been used.

Crispy Chocolate Refrigerator Cakes

Prep time: 15 minutes
Chill time: 1 minutes
Servings: 16 portions

150g plain vegan chocolate
115g Flora 100% Natural Ingredients
1 tbsp golden syrup
2 tbsp plant-based single cream
115g rice cereal
55g glace cherries, chopped
55g toasted flaked almonds
Vegan milk chocolate and vegan plain chocolate, to decorate

1. Melt chocolate in a bowl over a pan of hot water (alternatively, microwave on medium power, stirring occasionally). Add the Flora 100% Natural Ingredients, golden syrup and plant-based cream and stir until smooth.
2. Remove the bowl from the saucepan and cool slightly before stirring in the cereal, cherries, and almonds.
Spoon into a greased and lined 20cm (8 inch) square tin. Smooth the top and chill for at least 1 hour until set.
3. Turn out of the tin and cut into bars, squares, or triangles.
4. To decorate, melt the plant-based milk and plain chocolate in individual bowls over a pan of hot water (or in the microwave) and drizzle over the cakes.

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