Vegetable Fritters

1 Reviews
100% would make this recipe again

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

This recipe is incompatible with your food profile

Ingredients

??? parchment paper ???
??? carrots, coarsely grated ???
??? zucchini, coarsely grated ???
??? sweet potatoes, coarsely grated ???
??? green onions/scallions, finely chopped ???
??? olive oil ???
??? cayenne pepper ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? eggs size large ???
??? cheese, lactose-free, grated ???

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.
  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 cheese. Add the egg(s), 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 (230 g)

Amount

% Daily Value

Calories

220

Fat

11 g

18 %

Saturated 3.7 g
+ Trans 0.1 g

19 %

Cholesterol

110 mg

Sodium

150 mg

6 %

Carbohydrate

22 g

7 %

Fibre

4 g

18 %

Sugars

9 g

Net Carbs

18 g

Protein

10 g

Vitamin A

200 %

Vitamin C

49 %

Calcium

17 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Calcium, Fibre, Magnesium, Pantothenic Acid, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Source of  :
Copper, Iron, Niacin, Phosphorus, Vitamin B1, Vitamin D, Zinc
More info

DIABETES Exchange

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.