Vegetable Fritters

Try these vege-packed fritters for a quick and easy lunch option or a tasty addition to school lunch boxes!

They are a great way to use up left-over vegetables from the fridge, and are also packed with protein to keep you full.

Ingredients:

  • 1 large onion
  • 6 Brussels sprouts
  • Baby spinach – handful
  • 3 eggs – beaten
  • Oil for frying

How to make:

  1. Slice the onion, brussels sprouts and spinach. I use the fantastic slicing blade in my Kenwood food processor for this.
  2. Fry the veggies in a pan with a little oil until soft.
  3. Remove from frying pan and place into a bowl then and stir in the beaten eggs.
  4. Fry spoon fulls of the mixture until golden brown on each side and the egg is cooked through. (Makes 4 large fritters or 8 small)
  5. Serve with salad and a tasty tomato chutney on the side!

 

 

 

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