I think that Java needs glasses. Either that or a new brain, but I’m going to be charitable and go with the glasses theory. (As an aside, she also needs to learn which holes she can and can’t stick her nose into, because it’s looking a bit mangled at the moment. Still, we can’t all be hole experts.) Even allowing for the fact that she’s not the brightest, I’ve noticed her a few times recently rather proudly ‘marking’ plastic bags. I know plastic bags can flap in the wind a bit and do very fine bird imitations, but still: Really Java? You’re a dog with a supposedly superior sense of smell. I’m not sure how to broach the subject with her though; it’s a tricky one. Apparently English Setters are extremely sensitive to criticism, and I wouldn’t want to be responsible for tipping her over the edge by pointing out her mistake, tempted though I might be. I think I’ll just leave it to Bossy and her finely-tuned diplomacy skills to explain her error. Watch this space for one horribly humiliated English Setter *wicked dog chuckle*.
Ingredients (serves 4)
2 eggs, beaten
75g chickpea flour (although any flour will work)
½ teaspoon bicarbonate of soda
1 potato, peeled and grated
2 courgettes, peeled and grated
1 carrot, peeled and grated
1 onion, finely chopped
1 clove garlic, crushed
4 leaves fresh mint, cut into strips
Sea salt and freshly ground black pepper
1 teaspoon curry powder
1 tablespoon of ghee for frying (you can use butter or oil)
Combine the beaten eggs, flour and bicarbonate of soda, gradually adding about 125ml of water to achieve a fairly thick pancake batter consistency. Add the grated vegetables, onion, garlic, fresh mint and seasoning and combine well, making sure that the vegetables are well incorporated. Heat the ghee in a large frying pan over a medium heat until melted and create several two tablespoon-sized fritters. Fry until golden brown (roughly 5 minutes), turn and repeat until all the fritters are cooked.