Are your hot flushes driving you up the wall? Menopause can bring about a whole host of symptoms, with hot flushes being one of the most common. You know the drill – you’re happily going about your day when you are hit with a sudden rush of heat out of nowhere. They might be common, but they certainly aren’t fun – here’s a seasonal dish which both makes the best of fabulous at-their-peak veggies, but also will help with those frustrating hot flushes.  

But do they really work? 

A systematic review (a study summarising the results from a group of studies) has found that a daily dose of ground linseed (1 tbsp/day) can help improve both the frequency and intensity of hot flushes (1). You can always sprinkle the ground seed on yoghurt, but this is a lovely savoury way to enjoy all the omega-3, lignan, and phytonutrient goodness! These are also good if you practice seed-cycling to help with your menstrual cycle. 

Why you’ll love this recipe: 

  • They make a great addition to any meal, or can even be eaten as a snack 
  • Just one serving will give you more than your daily dose of ground linseed! 
  • They’re gluten-free and can be eaten by the whole family 

Fresh corn on the cob isn’t in season, can I use frozen or tinned instead? 

Absolutely. If frozen, cook and cool them before using in this recipe or if using tinned, just make sure they are well-drained. 

I’m all out of fresh herbs! 

Not a problem, frozen or dried will work just as well. Just be sure to adjust the quantities accordingly. 

How many fritters will the recipe make? 

It should make enough to serve 2 people, depending on the size of your fritters. The recipe can easily be multiplied to feed the entire house – they’ll be perfect for Saturday brunch! 

All you need: 

  • 1 corn on the cob 
  • 1 courgette 
  • 1 large egg 
  • 2 tbsp gram flour 
  • 3 tbsp ground linseed 
  • Handful chopped herbs – I used chives, oregano and parsley.  
  • Optional – 120g feta 

All you do: 

  1. Chop the corn kernels off the cob 
  2. Grate or spiralise the courgette, and chop roughly if spiralised 
  3. Add the beaten egg, chopped herbs, flour and linseed. 
  4. Mix well and season to taste with salt and pepper. 
  5. Stir in chopped feta (if using) 
  6. Heat a pan with a knob of butter. Add the fritter mix with a large tablespoon and flatten to form a ‘fritter’. Leave to brown on one side before carefully (they’re a little fragile!) turning to cook the other. 
  7. I served mine with home-made tomato sauce and some dry-fried halloumi 

Have you tried this recipe? I’d love to hear how they’ve come out! Share your creations on Facebook or Instagram and tag me @wellnourishedclub 

Looking for more information on eating through the menopause

References 

  1. Ghazanfarpour, M., Sadeghi, R., Roudsari, R.L., Khadivzadeh, T., Khorsand, I., Afiat, M., Esmaeilizadeh, M. 2016. Effects of flaxseed and Hypericum perforatum on hot flash, vaginal atrophy and estrogen-dependent cancers in menopausal women: a systematic review and meta-analysis. Avicenna Journal of Phytomedicine, 6 (3), 273-283 

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