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Italian veggie fritters with tomato salad

Italian veggie fritters with tomato salad

Plate of fritters alongside a bowl of veggies

4 serves

15 m

20 m


  • 4 eggs
  • 2 teaspoons dried Italian herbs
  • 2 carrots (300 g), peeled, grated
  • 4 green shallots, thinly sliced
  • 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


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.


  • 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.
A flavourful tomato sauce with a spicy kick, topped with crunchy almonds

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