Vege drawer cheesy fritters
Nutrition Info.(per serve)
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
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)
Total fat 18g
Saturated fat 5g
Dietary fibre 4g
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.
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