Italian veggie fritters with tomato salad
4 serves
15 m
20 m
Ingredients
- 4 eggs
- 2 teaspoons dried Italian herbs
- 2 carrots (300 g), peeled, grated
- 4 green shallots, thinly sliced
- ⅓ cup (85 g) roasted capsicum strips, drained, chopped
- 420 g can no added salt 4 bean mix, drained, coarsely mashed
- ½ cup chopped fresh basil
- 75 g feta cheese, crumbled
- ½ cup wholemeal self-raising flour
- ¼ cup olive oil
Tomato Salad
- 200 g medley cherry tomatoes, sliced
- ½ cup fresh basil leaves
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
Method
Step 1
Whisk eggs and Italian herbs in a large bowl. Add carrot, shallots, capsicum, beans, basil, feta, and flour. Season with pepper and stir until well combined.
Step 2
Heat oil in a large non-stick frying pan over a medium heat. Add a generous ¼ cup of mixture and spread into an 8 cm fritter. Repeat to make 3 more fritters. Cook for 3-4 minutes on each side or until golden brown. Continue with remaining mixture to make 12 fritters in total.
Step 3
To make salad, gently toss all ingredients in a large bowl.
Step 4
Divide fritters among 4 plates and top with salad.
Tips
- Fritters can be made 1 day ahead. Keep in a container in the fridge. To serve, place on a baking tray, cover with foil and reheat in 180 °C oven for 15 minutes, or until hot.
- Replace basil with parsley, if preferred.
