I love veggie fritters! They are so versatile. You can serve them for lunch, dinner, or as a snack. They are a great alternative to meat burgers and you can serve them to your kids with their favourite sauce. When cold they tend to become softer so to bring back the crunchy taste, just warm them up in the oven for a few minutes and enjoy.

Recipe for 15/20 fritters.

Ingredients

300 g grated broccoli

2 large white potatoes

250 g grated carrots

100 g white flour

3 tbs corn flour

2 medium size eggs

2 tbs paprika

Few chopped spring onions

1 tbs chopped dried rosemary

1 tbs dried thyme

2.5 g dried chives

Salt to taste

Sunflower oil to shallow fry

Method

Start with preparing a chopping board and a grater. I use a box grater but a flat one is just as good. If you prefer, you could also use a food processor with a shredding blade.

Peel the carrots and potatoes and wash them with the broccoli under running water.

Pat them dry and start grating them. Please note I do not boil the veggies and I grate the broccoli just as they are; raw.

Using a sharp knife, cut the broccoli florets from the main stem and grate them along with the potatoes and carrots (stem included).

Please note once the potatoes are grated, you need to squeeze out the water before mixing them with the other veggies.

Place the grated veggies in a large bowl and add the other ingredients.

Put a large non-stick frying pan or skillet on medium-high heat and cover the bottom with sunflower oil.

Start making the fritters by scooping some of the mixture with your hands and shaping them into round cakes.

Cook for 3-4 minutes per side and golden brown.

Remember that a hot pan or skillet will start cooking the fritters as soon as they hit the oil, which helps form a crust on each fritter that will hold them together.

Enjoy this fabulous recipe and let me know any of your thoughts. 😉