DOWNLOAD THIS RECIPE AS A PDFBreakfast doesn’t have to be boring and a hot breakfast doesn’t have to be unhealthy, so give these lovely vegetable fritters a try for your next hot breaky, you’ll love ’em!
- PREP TIME: 10 mins
- TOTAL TIME: 20 mins
- SERVINGS: 4 servings
Ingredients
- 1 carrot
- 1 potato
- 1 zucchini
- 2 eggs
- 1 tablespoon self-raising flour
- 1 tablespoon parsley
- 1 tablespoon chives
- 1/2 teaspoon nutmeg
- Pepper (to taste)
- 2 teaspoons olive oil
Method
- Grate carrot, potato and zucchini and beat your eggs in a bowl. Finely chop parsley, chives and grate or grind your nutmeg finely.
- Mix carrot, potato, zucchini, eggs, flour, parsley, chives, nutmeg and pepper in a bowl.
- Heat one teaspoon of oil in a non stick frypan and add 2 spoonfuls of mixture.
- Flatten mixture slightly and cook for 4-5 minutes on each side or until golden brown.
- Drain on absorbent paper towel, set aside and keep warm.
- Heat remaining oil and repeat with remaining mixture.
- Serving with yogurt is super yum, but they’re also great on their own with a little salt!
NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
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