recipes
Healthy veggie and goats` cheese fritters
2013-01-03
Ingredients
- 2 courgettes, grated
- ½ green, yellow and red pepper finely diced (EMBORG Frozen Peppers)
- 1 onion, diced (EMBORG Frozen Onions)
- 3 ripe tomatoes, finely diced
- 2 spring onions, finely chopped
- 50g sweetcorn kernels (EMBORG Frozen Sweetcorn)
- 2 medium potatoes, peeled and grated
- 2 plain goats cheese, grated
- 50 g frozen peas, thawed (EMBORG Frozen Peas)
- 10 mint leaves, finely shredded
- Garlic salt and ground black pepper to taste
- 1/2 tsp sweet paprika
- 3 medium eggs
- 200g plain flour
- 2 tbsp butter substitute (FLORA CUISINE)
Method
In a large bowl, mix together the grated courgette that had been drained, onions, grated potatoes, spring onion, sweetcorn, tomatoes, peppers, peas, grated goats cheese and mint and mix together thoroughly. Season with garlic salt, sweet paprika and black pepper. Break in the eggs and add in the flour and mix. Heat the butter substitute in a heavy-based frying pan. Add 3-4 large separate spoonfuls of the mixture into the pan, forming 3-4 fritters. Fry over medium heat for around 2minutes until set and golden brown, then turn and fry for 2 minutes to brown the other side. Reduce the heat and fry 3-5 minutes more to make sure that they are cooked through. Remove and keep warm. Repeat the process, frying the remaining fritters in batches as above until all the fritter mixture has been used.
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