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Vegetable fritters

Starters, sides or as a snack, these vegetable fritters are a quick and versatile option. Adding some mashed potato and fish will also turn these fritters into healthy fish cakes.


1 cup frozen pea, corn and carrot mix, defrosted
3 spring onions, finely chopped
2 rounds feta, cubed
1 tbsp chopped parsley
½ cup cake flour
Salt and pepper
2 eggs, lightly beaten
Olive oil, to fry

1. Combine the mixed veggies, spring onions, feta, parsley and flour, and season well.
2. Add eggs to the vegetables and mix well.
3. Heat a little oil in a non-stick pan. Add a heaped tbsp of the mixture and flatten slightly. Cook for 2–3 minutes on each side, or until the fritter is crispy and golden brown.
4. Serve the vegetable fritters immediately, topped with eggs for breakfast, or with a crisp green salad and sweet chilli sauce for lunch.

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