Weekend Recipe: Cheesy Vegetable Fritters:

Some kids tend to veer away from vegetable dishes because they're, you guessed it, made of vegetables. But this one right here? They'll keep asking for more!

Serves: 4-5
Prep time: 10 minutes
Cook time: 20 minutes

Gluten Free (use GF flour)
VEG

INGREDIENTS:

• 1/3 cup flour
• ½ cup finely grated parmesan
• ¼ teaspoon salt
• 2 eggs
• 2 zucchini, grated
• 1 cup frozen peas, defrosted
• 2 corncobs, husk and silk removed

Tomato avocado salad

• 1 punnet cherry tomatoes, cut in half
• 1 baby cos lettuce, leaves separated
• 1 avocado, cut into 2-3cm dice
• 2 teaspoons olive oil

To serve: 3-4 tablespoons sweet chilli sauce (optional, adults) 

METHOD:

PREHEAT oven to 180°C/160°C (Fan). Line an oven tray with baking paper.

1. Sift flour into a large bowl and add parmesan and salt. Stir through eggs, zucchini and peas until well combined
2. Use a sharp knife to cut kernels from corncobs, discard husks. Stir corn kernels into fritter batter until well combined.
3. Heat a drizzle of olive oil in a large fry pan (preferably non-stick) over medium heat. Add spoonfuls of batter to pan and cook for 2–3 minutes each side until golden and cooked through. Transfer to prepared tray to keep warm in the oven. Repeat with remaining fritters, adding extra oil as required.
4. Toss salad ingredients together.

TO SERVE:
Divide fritters and salad between plates. Serve with sweet chilli sauce, if using.   

This recipe is provided by My Food Bag.