The fourth chakra is at the center of the seven chakra, meaning I am halfway of my Fundraising project for the Swiss Cetacean Society. The heart chakra is located at the center of the chest, the area where physical and spiritual energies meet. The Sanskrit word for this chakra is Anahata, meaning ‘unstuck’ or ‘unhurt’.

When your heart chakra is open you are flowing with love and compassion, quick to forgive and accept others and yourself. The colour of this chakra is green. If you are usually compassionate, feel emotionally fulfilled, and enjoy loving deeply, you more than likely have a healthy heart chakra. Having an healthy heart chakra also means you have a strong connection with nature, you are reliable and feel sincere gratitude for everything that enters your life.

These fritters are the expression of this chakra. Healthy, light and tasty. I decided to serve these with a cucumber and half-cooked onion salad, which perfectly pairs both with these fritters and with the meaning of this chakra. As usually the raw onion has a pretty strong flavour and results difficult to digest, I decided to half cook it on a pan, meaning it results crunchy but easier to digest.

“There are men that make you books, and turn them loose in the world, with as much dispatch as they would do a dish of fritters.”
Miguel de Cervantes

Ricotta, Courgette and Parmesan Fritters with Cucumber and Semi-Cooked Onion Salad

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Prep Time 15

Cook Time 20

Course Main Course

Cuisine Fusion, Italian

Servings 2 people

Equipment

Bowl
Two Sauce Pans
Chopping Board
Electric Mixer

Ingredients

1 tbsp Flaxseed
160 gr Ricotta
2 Zucchini (400 gr), washed and grated
1 tsp Lemon Zest
30 gr Grated Parmesan Cheese
50 gr Breadcrumbs or Quinoa Flakes
1 tbsp Olive Oil
to taste Salt and Pepper
2-3 leaves Basil

For the Cucumber and Semi-Cooked Onion Salad

1 Cucumber
2 medium Red Onion
to taste Salt and Pepper
as required Olive Oil

Instructions

Put the flaxseed in a small bowl with two tbsp of water and whisk to combine. Set aside while preparing the salad.
Remove the skin from the cucumber and cut into slices. Cut into thick chunks the onion and cook for 5-10 minutes in a sauce pan with a tsp of olive oil. remove when they get translucent but are still crunchy. Put in a bowl with the cucumber and season with salt, pepper and olive oil.
With a blender or a mixer, give the flaxseed a quick blend to increase the glutinous effect, which helps the fritters to hold together. Mix it together with all the other fritters ingredients in a medium mixing bowl and stir to combine. Let it sit for 15 min.
Heat a little oil in a large non-stick frying pan over a medium-high heat. Working in batches, cook tbsp of the mixture 2-3 minutes on each side until golden. Even dough they might result very soft when out of the pan, let them rest a couple of minutes, and they will solidify. Enjoy!

Keyword cucumber, fritters, ricotta, semi-cooked onion, yogakitchenplan