lunch | main dishes

Tasty Vegetable Fritters with Tomato Relish

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Vegetable fritters with tomato relish

If you’re wanting to increase your vegetable intake, these fritters are a quick and easy way to do so. Kids and adults alike love them, and they make great lunches.

Serve hot or store in the fridge for a speedy snack.

I served these with homemade tomato relish.

Yield: 10 fritters

Tasty Vegetable Fritters

vegetable fritters

These easy vegetarian fritters make a great lunch or light dinner. Add a poached egg and a green salad to round out the meal.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 potato, grated (no need to peel)
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1/2 cup corn kernels, fresh or defrosted; or a small tin of kernels, drained
  • 2 eggs
  • 1/2 cup tasty cheese, grated
  • 1/4 cup self-raising flour
  • 1 –2 tsp. wholegrain mustard
  • salt and pepper to taste

Instructions

  1. Squeeze excess moisture out of grated vegetables.
  2. Add the rest of the ingredients and mix well.
  3. Heat a frying pan with a little oil or butter (I like to use a little of both). Form/dollop fritters in the pan with about 2 tablespoons of mixture. Fry on both sides until lightly golden.
  4. If serving hot, keep warm in the oven until all fritters are cooked.
  5. Serve with homemade tomato relish, bottled relish or chutney or sour cream.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 108mgSodium: 343mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 10g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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7 Comments

  1. Mmmmm, or sweet chilli sauce. Only The Man and I like these at our house, so I freeze them in stacks with baking paper between, and we pull a couple out for lunch. Great way to use up those leftover vegies..

  2. I have made these twice now and they go down a treat at lunch! Today I added 1/2 cup pureed (cooked) chickpeas, as they were already in the fridge. I did add another egg as well. Gobbled up!

    1. Hi Marnie,

      It’s great to hear when someone tries a recipe and likes it! Thanks. The addition of chickpeas sounds great, will have to try it!