Vegetarian Fritters

Vegetarian Fritters

Vegetarian Fritters

I have taken this Vegetarian Fritters recipe from Jodi Vassallo book “low GI” because it is so good and very tasty.

Vegetarian Fritters
 
Prep time
Cook time
Total time
 
These Vegetarian Fritters are a delight to eat.
Author:
Recipe type: Entree
Cuisine: Vegetarian
Serves: 4
Ingredients
  • 2 eggs, lightly beaten
  • 3 tablespoons chickpea (besan) flour
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon crushed mixed peppercorns
  • 1 medium zucchini (courgette), coarsely grated
  • 200 g (61/2 oz) peeled orange sweet potato, coarsely grated
  • 1 small onion, coarsely grated salt and pepper
  • 2 tablespoons olive oil
  • 20 g (3/4 oz) butter
  • 30 g (1 oz) wild rocket (arugula)
  • 1 medium avocado, sliced
  • 1 tablespoon lemon juice
Instructions
  1. Whisk together the eggs, flour, parmesan, parsley and peppercorns. Add the grated vegetables and mix to combine. Season with salt and pepper.
  2. Heat the oil and butter in a fry pan over medium heat. Spoon 3 tablespoons of the mixture into the pan and flatten to ensure it cooks evenly. Cook until crisp and golden brown on both sides. Remove, drain on absorbent paper and keep warm while you cook the remaining fritters.
  3. Serve the fritters with the rocket, avocado and a little lemon juice.
Nutrition Information
Calories: 297 Fat: 22.3g Saturated fat: 6.7 Carbohydrates: 11.4 Fiber: 3.7 Protein: 11.5

 

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