Vege drawer cheesy fritters
(at time of publication)
- 1 tablespoon olive oil
- 1 carrot, grated
- 2 cups sliced leeks, white only, rinsed
- 1 cup grated pumpkin
- 1 red capsicum, diced
- 2 teaspoons ground cumin
- 3 eggs, lightly beaten
- ¾ cup flour
- 1 teaspoon baking powder
- ½ cup grated reduced-fat cheddar cheese
- 1 tablespoon sesame seeds
- spray oil
- 9 cups mesclun
- 4 tablespoons vinaigrette (made with 1 part olive oil, 2 parts balsamic vinegar)
- 2 teaspoons sriracha
- 1 cup low-fat plain yoghurt (optional)
- fresh thyme, to garnish (optional)
1 In a large frying pan, heat oil over medium. Sauté vegetables and cumin, stirring often, until veges are tender. Transfer to a bowl and set aside.
2 In another bowl, whisk eggs, flour and baking powder. Stir in cooked veges, cheese and sesame seeds.
3 Spray same pan with oil and return to a medium heat. In batches, cook ¼-cupfuls of mixture for about 3 minutes each side, until golden and cooked through.
4 Serve warm with dressed salad leaves and sriracha or sriracha mixed with yoghurt. Sprinkle with thyme, if using.
Make it gluten free: Use gluten-free flour and check cumin, baking powder and sriracha are gluten free.
Make it vegan: Use Orgran Easy Egg, vegan cheddar and coconut yoghurt.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 5g
Dietary fibre 4g
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