Vegetable Fritters
Ingredients
2 eggs, lightly beaten
3 tablespoons chickpea (besan) flour
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh
flat-leaf parsley
1/2 teaspoon crushed mixed peppercorns
1 medium zucchini (courgette), coarsely grated
200g (6 1/2oz) peeled orange sweet potato, coarsely grated
1 small onion, coarsely grated
salt and pepper
2 tablespoons olive oil
20g (3/4oz) butter
30g (1oz) wild rocket (arugula)
1 medium avocado, sliced
1 tablespoon lemon juice
Method
1 Whisk together the eggs, flour, parmesan, parsley and peppercorns. Add the grated vegetables and mix to combine. Season with salt and pepper.
2 Heat the oil and butter in a fry pan over medium heat. Spoon 3 tablespoons of the mixture into the pan and flatten to ensure it cooks evenly. Cook until crisp and golden brown on both sides. Remove, drain on absorbent paper and keep warm while you cook the remaining fritters.
3 Serve the fritters with the rocket, avocado and a little lemon juice. Serves 4
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