Recipe – Veggie Fritters


What’s great about it:

Veggies fritters are great for the road, an afternoon tea, snack or packed into the kid’s lunch boxes. Use up leftover veggies from the fridge or tinned veg where fresh vegetables are not available. 

Print RecipeServes 6 (makes 12) | Prep time 10 minutes | Cook time 15 minutes

Zucchini quinoa fritters. Healthy vegetarian food. On a dark background, top view


400g can corn kernels, drained
1/2 cup red capsicum, diced
1/2 cup green peas, frozen
1 cup cheddar cheese, low fat
1 egg
1/2 cup ham, lean cuts and diced
1 medium onion, diced
3 sprigs parsley, finely chopped
2 tablespoons powdered skim milk
1/2 cup self-raising flour
Extra-virgin olive oil spray


PLACE corn, capsicum, and peas into a bowl.
ADD all remaining ingredients except flour and mix well.
ADD flour and stir. When the mixture sticks to the spoon it is the right consistency.
GREASE pan with the oil spray and over medium heat.
DROP a spoonful of mixture into the pan. 

FLIP when bubbles appear and cook for 1-2 minutes until golden brown.


Recipe courtesy of: Marie Elliot

Filed under: fritters, vegetables

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