Vegetable and ricotta fritters with capsicum salsa

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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You’ll love the lightness of these vegetable and ricotta fritters with capsicum salsa. Cook small fritters as a party finger food, or larger ones for a simple brunch or lunch.

Serves: 1

Time to make: 25 mins

Ingredients

More weights & measures

Salsa
½ red capsicum, finely diced
1 tomato, diced
2 teaspoons red wine vinegar
1 teaspoon olive oil
pinch salt
chilli flakes to taste (optional)

Fritters
1 courgettezucchiniX, grated
1 carrot, grated
1 spring onion, finely sliced
¼ cup ricotta
1 egg
2 tablespoons flour
pinch salt
black pepper to taste
spray oil
2 tablespoons plain yoghurt, to serve

Instructions

1 In a bowl, combine all salsa ingredients. Set aside.

2 In a separate bowl, combine courgette, carrot, spring onion, ricotta, egg, flour, salt and pepper.

3 Spray a pan with oil and set over a medium-high heat. In batches, cook fritters till golden, about 3-4 minutes each side. Serve with salsa and yoghurt.

Variations

Make it gluten free: Use gluten-free flour.

Nutrition Info (per serve)

Calories 411cal

Kilojoules 1720kJ

Protein 20g

Total fat 21g

–Saturated fat 7g

Carbohydrates 30g

–Sugars 20g

Dietary fibre 8g

Sodium 790mg

Calcium 280mg

Iron 3mg

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.

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