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Rainbow Vegetable Fritters
Eat a rainbow with these quick, easy and adaptable vegetable fritters. These Rainbow Vegetable Fritters can be made in a snap!
Servings: 8 fritters
Ingredients
- 2 eggs
- 75 g mixed grated vegetables – such as carrot - parsnip, squash or pumpkin
- 75 g diced vegetables – such as courgette - peppers, broccoli, spring onions
- 50 g sweetcorn kernals
- 30 g cornflour
- 1 tsp vegetable oil
- Pepper & Salt and herbs to season
Instructions
- Break the eggs into a bowl and lightly whisk with a fork, add all the other ingredients and mix.
- The egg should coat the vegetables, but there should still be some runny egg in the bowl. Add more cornflour if needed.
- Season with pepper, salt, dried or finely chopped fresh herbs and some chilli flake.
- Heat the oil in a good non stick pan and fry the mixture a dessert spoonful at a time – flatten and shape each fritter with a spatula as you put it in the pan. Fry for a few minutes and then flip and cook until golden. Depending on the size of the pan you should be able to cook 3 or 4 at a time.
- Serve immediately with a green salad.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Cholesterol: 40mg | Sodium: 22mg | Potassium: 75mg | Vitamin A: 1675IU | Vitamin C: 8.4mg | Calcium: 9mg | Iron: 0.3mg