Spiced vegetable fritters

At a glance

Preparation time: 30 minutes

Difficulty: Easy

Serves: 6

Ingredients

• 1 onion
• 1 red capsicum
• 1 teaspoon minced garlic (store bought) or 1 garlic clove
• Cooking oil spray or 2 tablespoon oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 carrot
• 1 cup frozen or canned corn kernels (no added salt if available)
• Pepper
• ½ small bunch of fresh coriander (optional)
• 2 eggs
• 4 tablespoon milk*
• ½ cup self-raising flour (wholemeal if available)

Steps

1. Chop the onion by removing the outer skin and chop into small pieces.
2. Slice off the top of the capsicum and remove the seeds inside. Then cut into small pieces.
3. If using fresh garlic, remove the outer skin and chop cloves into very small pieces.
4. Heat a large frying pan and spray with oil or add 1 tablespoon of oil. Wait until the oil sizzles a little, then add onion and capsicum and cook for 5 minutes or until softened.
5. Add the garlic, cumin and paprika and cook, stirring for 1 minute. Set aside in a bowl to cool.
6. Grate carrot using a box grater. Drain the corn if using canned.
7. Add the grated carrot and corn to the cooled onion mixture and mix together using a wooden spoon. Add pepper to taste.
8. If using coriander, chop the coriander leaves and add to the carrot, corn and onion mixture and stir to combine.
9. Mix the eggs, milk and flour together in a separate large bowl, using a wooden spoon until smooth.
10. Add the carrot, corn and onion mixture to the eggs, milk and flour mixture and stir using a wooden spoon until combined.
11. Heat a frying pan over medium heat and spray with oil or add 1 tablespoon of oil.
12. Spoon 2 tablespoons of the mixture into the pan to make one fritter. If there is enough room in the pan, try cooking 3 fritters at a time. Cook for 2 to 3 minutes on one side and then using a turner or spatula, flip the fritters and cook for a further 2 to 3 minutes. Transfer fritters to a plate and repeat with remaining mixture.

*Tips

Use milk of your choice in this recipe.

With thanks to Northern NSW Local Health District for sharing this recipe.