Vegetable fritters

Hide heaps of veggies in these yummy fritters and watch the kids wolf them down! Make extra, and put them in the lunch box for school or work the next day

Preparation Time

20 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 2 potatoes (400g)
• 1 carrot (150g)
• 2 zucchinis (360g) grated
• 125g can corn kernels, drained
• 1 onion, chopped
• 1/2 cup (75g) self-raising flour
• 1/2 tsp salt
• 1/4 cup chopped continental parsley
• 3 eggs, separated
• 2 tbs olive oil

Method

1. Peel potatoes and carrot. Grate into a bowl. Add zucchini, corn, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.
2. Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture.
3. Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes. Cook 4 at a time. Turn and cook for a further 5-8 minutes. Repeat.

Notes

• Serve with green salad and sweet chilli sauce.
• Cooking with children should be supervised by an adult.