Italian veggie fritters with tomato salad
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Italian veggie fritters with tomato salad

20 minutes (15 minutes )
Serves Serves 4 (as a main meal)
  • 4 eggs  
  • 2 teaspoons dried Italian herbs  
  • 2 carrots (300g), peeled, grated  
  • 4 green shallots, thinly sliced  
  • 1/3 cup (85g) roasted capsicum strips, drained, chopped  
  • 420g can no added salt 4 bean mix, drained, coarsely mashed  
  • ½ cup chopped fresh basil  
  • 75g feta cheese, crumbled  
  • ½ cup wholemeal self-raising flour  
  • ¼ cup olive oil  

Tomato Salad 

  • 200g medley cherry tomatoes, sliced 
  • ½ cup fresh basil leaves 
  • 1 tablespoon olive oil 
  • 2 teaspoons red wine vinegar 
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.  

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 8cm 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. 

3. To make salad, gently toss all ingredients in a large bowl.  

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 180C oven for 15 minutes, or until hot.  
  • Replace basil with parsley, if preferred. 

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