These fast and delicious fritters are a great way to use up and also disguise all those leftover vegetables in the fridge. Kids usually love them too. Serve with a garden salad for a light lunch or add some smoked salmon, or grilled chicken breast or fish for a more filling meal. They also make a fantastic healthy breakfast item or reheated as a snack.Diets: nut free, lactose free, low fat, vegetable rich, gluten free, vegetarian, sugar free
Overview
- Preparation: 10 minutes
- Cooking Time: 10 minutes
- Serves: 8 fritters
- Main Ingredient: Carrots
- Category: Main Meals
Ingredients:
- 2 carrots grated
- 2 zucchini, grated and squeezed dry (in paper towel)
- 1 (150g) sweet potato or regular potato, grated and squeezed dry(in paper towel)
- 1 green onion, finely chopped
- 1 tbs chives, chopped
- 1 tbs parsley, mint or coriander, finely chopped
- 2 eggs, lightly beaten
- 2 rounded tbs self-raising flour/gluten free self raising flour
- 2 tbs grated extra light mozzarella cheese
- 1 tsp stock powder
- Salt & pepper to taste
- Olive oil cooking spray
- 1 tsp olive or canola oil
Method:
Step 1
Mix all ingredients except the oil in a bowl.
Step 2
Spray a large non stick fry pan with olive oil spray and heat over medium-high heat.
Step 3
Once heated drizzle 1/2 teaspoon of oil over pan and place rounded tablespoonfuls of mixture in pan to form 4 fritters
Step 4
With the back of the tablespoon flatten out mixture making each fritter around 8 cm wide and thin. This will help the mixture to cook more evenly and faster. Cook 2-3 minutes each side until bubbles appear at the sides or until golden brown.
Step 5
Drain fritters on paper towel, set aside and keep warm.
Step 6
Respray pan and drizzle with remaining oil and repeat with remaining mixture. Remember the second batch will probably not take as long to cook.
Tip: These are also lovely topped with a dollop of low fat guacamole or low fat smooth ricotta and a drizzle of sweet chilli sauce. |
Recipes 
