Spring vege and potato fritters with fresh tomato salsa
Nutrition Info.(per serve)
1 courgette, grated
1 carrot, grated
1 large (180g) Desiree potato, washed and grated
1/2 cup peas (fresh or frozen)
1 red capsicum, diced finely
2 spring onions, finely sliced
1/2 cup fresh mint, roughly chopped
zest of 1 lemon
1 egg, lightly beaten
1/2 cup flour
2 tomatoes, diced
2 tablespoons chopped fresh coriandercilantroX
1 tablespoon red wine vinegar
chilli flakes, to taste (optional)
1/4 teaspoon salt
2 tablespoons low-fat plain yoghurt, to serve
Total fat 9g
Saturated fat 2g
Dietary fibre 11g
- Squeeze handfuls of grated veges over a colander to remove excess moisture. Place in a large bowl. Add peas, half the capsicum, spring onions, mint, lemon zest, egg and flour. Mix well.
- Spray a large pan with oil and set over a medium-high heat. Cook spoonfuls of fritter mixture for about 5-6 minutes each side, until golden and cooked through. Keep warm in oven until all fritters are cooked.
- In a bowl combine tomatoes, remaining capsicum, coriander and vinegar. Add chilli flakes, if using. Season with salt and pepper.
- Divide fritters between 2 serving plates and serve with fresh salsa and yoghurt drizzled over.
Make it vegan: Use Orgran Vegan Easy Egg instead of egg. Check red wine vinegar is vegan and use vegan yoghurt.
Make it low FODMAP: Swap peas for green beans and use gluten-free all-purpose flour. Use green tips only of spring onions.
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