Vegie fritters with sweet chilli & sour cream

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $3.80 Time to make 35 min

veg­e­tar­ian di­a­betes friendly ½ cup self-rais­ing flour ½ tea­spoon bak­ing pow­der ½ cup but­ter­milk 2 eggs ½ cup grated re­duced-fat

tasty cheese 2 shal­lots, finely chopped 2 cups left­over roast

veg­eta­bles, chopped 1 bunch broc­col­ini,

finely chopped 1 ta­ble­spoon olive oil 1 medium ripe avo­cado, sliced 4 ta­ble­spoons re­duced-fat

sour cream, to serve, op­tional 2 ta­ble­spoons sweet chilli

sauce, to serve, op­tional 1 Place the flour, bak­ing pow­der, but­ter­milk and the eggs in a large bowl. Whisk un­til smooth. Add the cheese, shal­lots, veg­eta­bles and broc­col­ini. Season well with cracked black pep­per and stir to coat all in­gre­di­ents. 2 Heat the olive oil in a large non-stick fry­ing pan or in a flat char­grill pan, and set over a medium-high heat. Then drop ¹⁄³ cup­fuls of mix­ture into the pan, flat­ten slightly. Cook fritters in batches of three or four, for 2–3 min­utes each side, or un­til golden and cooked through. 3 Stack three fritters onto each serv­ing plate. Top with avo­cado, sour cream and sweet chilli sauce.

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