Vegie fritters with sweet chilli & sour cream
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.