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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Stuffed with vege and flavour, these vegetarian fritters can be a main when served with the salsa or can be a side or starter when served on their own.
1 Squeeze handfuls of grated veges over a colander to remove excess moisture. Place in a large bowl. Add peas, half the capsicum, spring onions, mint, lemon zest, egg and flour. Mix well.
2 Spray a large pan with oil and set over a medium-high heat. Cook spoonfuls of fritter mixture for about 5-6 minutes each side, until golden and cooked through. Keep warm in oven until all fritters are cooked.
3 In a bowl combine tomatoes, remaining capsicum, coriander and vinegar. Add chilli flakes, if using. Season with salt and pepper.
4 Divide fritters between 2 serving plates and serve with fresh salsa and yoghurt drizzled over.
Make it vegan: Use Orgran Vegan Easy Egg instead of egg. Check red wine vinegar is vegan and use vegan yoghurt.
Make it low FODMAP: Swap peas for green beans and use gluten-free all-purpose flour. Use green tips only of spring onions.
This recipe is from our Vegetarian weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meat-free meals for two, for under $67. Just grab the shopping list and get dinner done!
Calories 380 cal
Kilojoules 1590 kJ
Total fat 9 g
Saturated fat 2 g
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