Ingredients:
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1 cup self-raising flour
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3 eggs, lightly whisked
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1/2 cup milk
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3/4 cup grated cheese
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1/4 onion, finely diced
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1 tbsp parsley, finely chopped
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Pepper to taste
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Extra virgin olive oil, for frying
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2 cups of vegetables of your choice, such as 1/2 cup red capsicum, de-seeded and diced/or 1/2 cup corn kernels, parboiled/or 1/2 cup carrot, grated/or 1/2 cup baby spinach, shredded
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Sliced avocado, to serve
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8 slices of wholegrain toast, to serve
Method:
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To make the fritter base, combine the flour, eggs, milk, cheese, onion, parsley, and salt and pepper in a large bowl.
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Add 2 cups of different coloured vegetables to the base mixture and stir to combine.
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Heat olive oil in a large non-stick fry pan. Add 1/4 cup of fritter mixture to the pan at a time, allowing room for the fritters to spread.
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Cook for 2-3 minutes on a medium heat. Flip and cook for a further 2-3 minutes or until fritters are lightly browned and cooked through.
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Serve with wholegrain toast and sliced avocado.
Recipe Notes:
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Use up leftover veggies so they don’t go to waste. Check the fridge for wilted veggies or use leftover bits and pieces from last night’s dinner.
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Fritters can be prepared ahead of time and enjoyed all week. They can also be frozen.
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Combining the fritters with wholegrain toast and avocado gives you a well-balanced brekkie with protein, good-quality carbohydrates and healthy fats for a nutritious kick-start to the day.
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Recipe by Health and Wellbeing Queensland
