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
- 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)
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.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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