Crispy veggie fritters with summer berry salad & balsamic dressing
Appliance/Function:
Ingredients
Dressing
- 2 tbsps Olive oil
- 2 tbsps Balsamic vinegar
- 1 tbsp Lemon Juice
- 2 tsps Honey
Salad
- 250 grams Strawberries
- 1 Cucumber
- 250 grams Cherry tomatoes
- 80 grams Mixed green salad
- 50 grams Feta cheese
Fritters
- 1 Courgette
- 200 grams Pumpkin
- 1 Carrot
- 1 bunch Mint leaves
- 1 Spring onion
- 3 Eggs
- ½ cup Panko breadcrumbs
- ½ cup Flour
- 50 grams Feta cheese
- 2 tbsps Olive oil
Instructions
Make dressing
- In a small bowl whisk together the oil, balsamic vinegar, lemon juice, honey and a pinch of salt. Pour into a small pouring jug.
Make salad
- Hull and slice the strawberries into quarters. Slice the cucumber in half, scoop out the seeds with a teaspoon, then slice into half moons. Slice the cherry tomatoes in half. Add the strawberries, cucumber, cherry tomatoes, and mixed green salad to a large bowl. Crumble in half of the feta and toss to combine.
Prep fritter ingredients
- Grate the courgette and squeeze out any excess liquid with a clean tea towel or paper towel. Peel and grate the pumpkin and carrot. Roughly chop the mint leaves. Thinly slice the spring onion. Alternatively, place the ingredients in a food processor and blend until finely chopped.
Make fritters
- Whisk eggs in a large bowl. Then add the courgette, pumpkin, carrot, mint, spring onion, breadcrumbs, flour and crumble in the remaining half of the feta. Stir until combined. Use 1/3 measuring cups of the batter mixture to form fritters.
Cook fritters
- Heat the oil in a large frypan on medium heat. Cook the fritters (in batches if needed) for 3-4 mins on each side, or until golden.
To serve
- Divide the crispy veggie fritters between plates with summer strawberry salad on the side. Drizzle over the balsamic dressing.
Nutrition
Calories: 419kcal | Carbohydrates: 40g | Protein: 13g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 421mg | Potassium: 841mg | Fiber: 5g | Sugar: 14g | Calcium: 222mg | Iron: 4mg