Vegie drawer cheesy fritters

Cut food waste with this cheesy vegetable fritter recipe. It is a great way to use up leftover vegetables and is ready in just 25 minutes.

Serves: 6

Time to make: 25 mins

Ingredients

More weights & measures

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)

Instructions

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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.

Variations

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.

HFG tip

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)

Calories 306 cal

Kilojoules 1280 kJ

Protein 15 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 8 g

Dietary fibre 4 g

Sodium 290 mg

Calcium 330 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.