Vege 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

Total cost: $ 24.90 / $ 4.15 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

Kilojoules 1280kJ

Calories 306cal

Protein 15g

Total fat 18g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 8g

Dietary fibre 4g

Sodium 290mg

Calcium 330mg

Iron 2.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.