bluemoon downunder's Note:
Low GI sweet potato and zucchini fritters, served with baby spinach leaves, avocado and lemon juice. Adapted from Jody Vassallo's 'Health for Life: Low GI'.
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Units: US | Metric
- 2 eggs, lightly beaten
- 3 tablespoons chickpea flour
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon mixed peppercorn, crushed
- 1 medium zucchini, coarsley grated
- 200 g sweet potatoes, peeled, coarsely grated
- 1 small onion, coarsely grated
- salt & freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 20 g butter
- 50 g baby spinach leaves
- 1 medium avocado, peeled and sliced
- 1 tablespoon lemon juice
- 1Whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste.
- 2Heat the oil and butter in a large, non-stick pan over a medium heat.
- 3Spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides.
- 4Remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked.
- 5Serve the fritters with the baby spinach leaves, avocado and a little lemon juice.
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Nutritional Facts for Vegetable Fritters
Serving Size: 1 (227 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 312.8
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 5.8 g
- Cholesterol 118.6 mg
- Sodium 153.4 mg
- Total Carbohydrate 24.0 g
- Dietary Fiber 7.5 g
- Sugars 4.8 g
- Protein 8.5 g