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These quick and easy to make courgette and carrot fritters with fresh herbs; are perfect for breakfast, brunch or lunch. Slightly crispy on the outside, light and satisfyingly good.

Cooking time 15 minutes
Makes 10-12 fritters

Ingredients
80g gluten free oats
1 medium courgette
2 carrots
100g frozen sweetcorn
3 spring onions
2 eggs
1 tbsp. chives
Small handful of parsley
Pinch of salt
A few twists of black pepper
1-2 tbsp. rapeseed oil

Method

Grate the courgette onto a chopping board. Remove any extra moisture with a piece of kitchen towel – then transfer to a large bowl.

Grate the carrot and add to the bowl, along with the sweetcorn, finely sliced spring onions, seasoning and the finely chopped herbs. Mix together.

Whisk the eggs in a bowl. Weigh out the oats and use a blender to blitz the oats into a fine flour. Add both the oat flour and eggs to the vegetable mix and stir together.

Heat the oil in a non-stick frying pan. Scoop a large serving spoon of the mixture into the pan and repeat until you have 4 fritters.

Leave to cook for 4-5 minutes on a medium heat until golden brown, then turn the fritters over and leave to turn golden on the other side.  Once cooked remove from the pan and place in the oven on a low heat to keep warm. Repeat the process with the rest of the mixture.

Once ready serve immediately.

Any leftover fritters will keep in the fridge for up to 2 days.

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