Meat-Free Mondays: Vegetable Fritters
These delicious vegetable fritters are a great vegetarian recipe the whole family will love, and an easy way to use up leftover vegetables. Serve with tzatziki and salad on the side.
1 x220g can sweetcorn kernels, drained
1 small carrot
1 small Spanish onion
¼ cup self-raising flour
½ tsp ground cumin
¼ tsp cinnamon
3 eggs, separated
Olive oil cooking spray
Tzatziki to serve
Cherry tomatoes and salad greens to serve
1. Preheat oven to 150c. Grate zucchini, carrot and onion and place in a large bowl along with the drained corn. Add flour cumin and cinnamon.
2. Stir egg yolks through and season to taste with freshly ground black pepper. Whisk egg whites to firm peaks and gently fold through fritter mixture. Spray a large frying pan with olive oil and heat over medium heat.
3. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Remove from pan and keep warm in oven. Repeat with remaining mix.
4. Serve immediately with tzatziki, cherry tomatoes and mixed green leaves on the side.
What’s your favourite way to use up leftover vegetables?