If you’re looking for a really easy vegetarian meal to make this week, you’ve just found it.I made these fritters one afternoon for dinner using up leftover vegetables from the weekly shop.
They are quick and easy to make, especially if you have a powerful blender/food processor to help with all the grating and the best thing is you can add your own vegetable combos to make them work for you and your family.
They make a tasty dinner and are even better the next day for lunch. Make up a batch on the weekend and you’ll have dinner and a few lunches sorted for the week ahead.
3 x medium zucchini – grate and squeeze out excess water
1 x medium sweet potato – grated
1 x block haloumi cheese – grated
1 x red capsicum – finely chopped
1 x red onion – finely chopped
1 x clove of garlic – finely chopped
2 x organic eggs
1/2 – 1 x cup buckwheat flour
salt and pepper to taste
Grate the zucchini, sweet potato and haloumi (if you are using a blender/food processor be careful not to over blend – you want a grated consistency).
Finely chop the capsicum, onion and garlic.
Squeeze out the excess water from the zucchini and then mix with the sweet potato, capsicum, onion, garlic and haloumi.
Whisk the eggs and add to the vegetables, stirring to mix well.
Add 1/2 cup flour and stir well. Depending on the consistency here will depend on how much more flour you add. You need to be able to roll the mixture to form a fritter (without it all falling apart!)
Add salt and pepper to taste.
Heat oil in a large frying pan over medium-high heat. Spoon mixture into pan cooking for about 3-4 minutes on each side or until golden brown and cooked through.
Continue until you have used all the mixture and serve with a green salad.
[Makes about 16 – 20 fritters]