a pile of vegetable fritters topped with avocado

Vege fritters with sweet chilli and sour cream

This delicious vege fritter recipe is a clever way to use up leftover roast vegetables. Zero waste has never tasted so good!

Serves: 4
Time to make: 35 mins

Ingredients

½ cup self-raising flour
½ teaspoon baking powder
½ cup buttermilk
2 eggs
½ cup grated reduced-fat tasty cheese
2 spring onions, finely chopped
2 cups leftover roast vegetables, chopped
1 bunch broccolini, finely chopped
1 tablespoon olive oil
1 medium ripe avocado, sliced
4 tablespoons reduced-fat sour cream, to serve, optional
2 tablespoons sweet chilli sauce, to serve, optional

Instructions

1 Place the flour, baking powder, buttermilk and the eggs in a large bowl. Whisk until smooth. Add the cheese, shallots, vegetables and broccolini. Season well with cracked black pepper and stir to coat all ingredients.

2 Heat the olive oil in a large non-stick frying pan or in a flat chargrill pan, and set over a medium-high heat. Then drop ¹⁄³ cupfuls of mixture into the pan, flatten slightly. Cook fritters in batches of three or four, for 2–3 minutes each side, or until golden and cooked through.

3 Stack three fritters onto each serving plate. Top with avocado, sour cream and sweet chilli sauce.

Nutrition Info (per serve)

Kilojoules 1735kJ

Calories 415cal

Protein 16.1g

Total fat 21.6g

–Saturated fat 6.8g

Carbohydrates 35.5g

–Sugars 17.3g

Dietary fibre 6.1g

Sodium 562mg

Calcium 273mg

Iron 1.8mg

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.