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

More weights & measures

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

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Instructions

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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.

Variations

Check out some other great fritter recipes:

Corn and pumpkin fritters

Lentil and corn fritters

Chickpea and vege fritters

Green pea feta and mint fritters

HFG tip

Garnish with fresh herbs such as coriander or chives, if you have any available.

Nutrition Info (per serve)

Calories 415 cal

Kilojoules 1735 kJ

Protein 16.1 g

Total fat 21.6 g

Saturated fat 6.8 g

Carbohydrates 35.5 g

Sugar 17.3 g

Dietary fibre 6.1 g

Sodium 562 mg

Calcium 273 mg

Iron 1.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.