These vegetable fritters are the ultimate quick, healthy and delicious mid-week meal, bursting with vegetables and flavour. They are truly versatile and can be eaten hot or cold for breakfast, as a snack, in the kid’s lunch boxes or to take to a picnic.
Zucchini’s are a good source of vitamin C, an antioxidant that can help the body fight stress, boost immunity and plays an important role in helping to absorb iron from foods. Sweet potato is a slow burning carbohydrate which means it will provide you with a stable energy release helping to keep you fuller for longer. It is also very high in Vitamin A which helps promote healthy eyes and skin. Corn adds natural sweetness to these fritters and is also a good source of vitamin C, fibre and B-vitamins which are essential for good energy. These vegetable fritters are also high in fibre which helps to promote a healthy digestive system.
1 small sweet potato, grated
1 carrot, grated
1 zucchini, grated
1 x cup corn kernels (fresh/tinned)
3 eggs, beaten
½ cup wholemeal self-raising flour
1 tsp garlic powder
½ tsp nutmeg
¼ cup chopped parsley
¼ cup chopped chives
Salt and pepper to taste
- Place the sweet potato, carrot and zucchini in a colander, pressing to remove any excess moisture
- Transfer to a medium bowl and add eggs, parsley, chives, garlic powder, nutmeg, salt and pepper in a bowl. Stir to combine.
- Heat one tablespoon of olive oil in a large non-stick pan over medium heat. Add spoonfuls of mixture to the pan. Flatten mixture slightly with a spatula and cook for approximately 3-5 minutes on each side or until golden brown. Transfer to a plate with a paper towel to soak up the excess oil.
- Repeat procedure with the remaining mixture.
Cook time: 15 mins
Prep time: 15 mins
Total time: 30 mins
Serves Per Recipe: 6
Serve size: 2 fritters