Vegetable Patty’s rainbow fritters
Packed with veg, these vibrant fritters make a tasty bite the kids will love.
Makes
12
Prep
10m
Cooking
20m
Ingredients
- 1 1/2 cups (225g) self-raising flour
- 2 Coles Australian Free Range Eggs, lightly whisked
- 3/4 cup (185ml) milk
- 1/2 cup (60g) coarsely grated tasty cheddar
- 2 cups vegetables (see below)
- Vegetable oil, to shallow-fry
Pea fritters
- 1 1/2 cups (180g) frozen peas
Corn fritters
- 1 1/2 cups (240g) corn kernels
- Pinch of ground turmeric
Capsicum fritters
- 1 red capsicum, seeded, chopped
- Pinch of ground paprika
Beetroot fritters
- 1 large beetroot, coarsely grated
Zucchini fritters
- 2 medium zucchini, coarsely grated
Method
STEP 1
To make the pea fritters, cook the peas in a saucepan of boiling water for 2 mins. Refresh under cold water. Drain. Process in a food processor until coarsely chopped.
STEP 2
To make the corn fritters, cook the corn in a saucepan of boiling water for 1-2 mins. Refresh under cold water. Drain. Process in a food processor with turmeric until finely chopped.
STEP 3
To make the capsicum fritters, process the capsicum in a food processor with the paprika until finely chopped. Transfer to a sieve and drain excess liquid.
STEP 4
Place the flour in a large bowl. Whisk the egg and milk in a jug. Add to the flour and stir to combine. Stir in the cheddar and your chosen vegetables.
STEP 5
Heat a little oil in a large non-stick frying pan over medium-low heat. Pour three ¼-cup (60ml) portions of mixture in the pan, allowing room for spreading. Cook for 1-2 mins or until small bubbles appear on the surface. Turn and cook for 1-2 mins or until cooked through. Transfer to a plate. Cover with foil to keep warm.
STEP 6
Repeat with the remaining mixture.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
