Vege drawer cheesy fritters

Serves: 6
Time to make: 25 mins

Total cost: $ 24.90 / $ 4.15 per serve

(at time of publication)

Ingredients
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)

Nutrition Info

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

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.

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