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Vegetable Fritters

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“Low GI sweet potato and zucchini fritters, served with baby spinach leaves, avocado and lemon juice. Adapted from Jody Vassallo's 'Health for Life: Low GI'.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste.
  2. Heat the oil and butter in a large, non-stick pan over a medium heat.
  3. Spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides.
  4. Remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked.
  5. Serve the fritters with the baby spinach leaves, avocado and a little lemon juice.

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