A successful way to have the kids asking for more vegetables.
parchment paper | |||
2 | carrots, coarsely grated | 200 g | |
2 | zucchini, coarsely grated | 260 g | |
2 | sweet potatoes, coarsely grated | 360 g | |
6 | green onions/scallions, finely chopped | ||
1 1/2 tbsp | olive oil | 23 mL | |
1/8 tsp | cayenne pepper | 0.4 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 | eggs size large | ||
1 cup | Parmesan cheese, grated | 50 g |
The quantities given here are based on this recipe served as a starter. If serving as a side dish, divide the quantities by two.
These fritters may be kept up to 3-4 weeks in the freezer. They may then be defrost and warmed up in the oven at 205°C/400°F for about 10 min or until warm.
per 1 serving (230 g)
Amount % Daily Value |
Calories 230 |
Fat 11 g 17 % |
Saturated
3.6 g
18 % |
Cholesterol 110 mg |
Sodium 300 mg 12 % |
Carbohydrate 22 g 7 % |
Fibre 4 g 18 % |
Sugars 9 g |
Net Carbs 18 g |
Protein 11 g |
Vitamin A 200 % |
Vitamin C 49 % |
Calcium 20 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 |
Meat and Alternatives | 1 |
Fats | 1 ½ |
I made these for a dinner party & served them on top of baby spinach with a honey mustard vinegrette. I made a yogourt sauce to go on top of the patties & sprinkled some crispy bacon on them. They were absolutely awesome!! To die for. Will make them over & over again
The end result was tasty, but only the adults liked them. I found them difficult to make because they didn't stick together. The recipe made a huge batch, which required me to cook them in several batches. Not worth the time & effort.
These turned out tasty! The scallions are great in combination with the other flavours. I only managed to make 3 patties per serving (12 patties for 4 servings), compared to the 4 described in the recipe. Don't expect these to be crisp, but even though they seem soft after 12 minutes, they're still in good shape to be flipped. I did use parchment paper on a disposable cookie sheet. After the second 12 minutes, I didn' think they looked golden enough, so I flipped on the broiler just for a couple of minutes. I recommend not salting them very much during cooking and certainly not after they're done. The scallions add bite and remember that parmesan is high in sodium. They are also more filling than they may seem!