Vegetable Fritters

2 Reviews
100% would make this recipe again

A successful way to have the kids asking for more vegetables.

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Preparation : 10 min Cooking : 25 min
210 calories/serving

Ingredients

parchment paper
2 carrots, coarsely grated 7.1 oz
2 zucchini, coarsely grated 8.9 oz
2 sweet potatoes, coarsely grated 12.5 oz
6 green onions/scallions, finely chopped
1 1/2 tbsp olive oil 0.8 fl.oz
1/8 tsp cayenne pepper 0.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]
2 servings Egg Replacer
1.8 oz vegan cheese, grated 1/2 cup

Before you start

The quantities given here are based on this recipe served as a starter. If serving as a side dish, divide the quantities by two.

Method

  1. Preheat the oven to 205°C/400°F. Line one or more large baking sheets with parchment paper. Prepare the egg replacer, then set aside.
  2. Prepare the vegetables: Coarsely grate the carrots, zucchini, and sweet potatoes; finely chop the green onions. Put all the vegetables in a bowl, then stir in the vegan cheese. Add the egg replacer, Cayenne pepper, oil, a little salt, and pepper to taste. Mix well, then portion out the mixture onto the prepared baking sheet(s), forming rounds with a diameter of about 10 cm (about 4 per serving).
  3. Cook in the middle of the oven 12 min, then delicately turn over the fritters and continue to cook until they are golden-coloured, about 12 additional minutes.
  4. Serve.

Observations

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.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

210

Fat

10 g

16 %

Saturated 2.1 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

190 mg

8 %

Carbohydrate

25 g

8 %

Fibre

6 g

25 %

Sugars

9 g

Net Carbs

19 g

Protein

4 g

Vitamin A

195 %

Vitamin C

49 %

Calcium

8 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Magnesium, Vitamin B6, Vitamin C, Vitamin E
Source of  :
Calcium, Copper, Iron, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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zuzu4
april 26, 2021

Good, but could use some more interesting seasoning

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