Mixed vegetable & pesto fritter

Lunch
Written By AARTI BHANDERI-SHAH

These yummy fritters are quick and nutritious for kids and adults alike.

Ingredients

  • 150g frozen veg, defrosted

  • 50g plain flour

  • 50g chickpea flour (besan)

  • 1 tsp baking powder

  • 1 egg or flax egg *

  • 50ml milk

  • 1 tbsp Sacla coriander pesto (optional)

  • 2 tbsp basil pesto

* Flax egg is 1 tbsp ground flaxseeds stirred into 3 tbsp water, wait 5 minutes for seeds to expand

Prep Time: 10 minutes Cook Time: 10 minutes Makes: 10-12 fritters

Method

1. Place the vegetables in a pan or microwave and cook for 3-4 minutes until tender. Drain water and gently blitz in a food processor on pulse mode for a chunky texture, not smooth.

2. Add the flour, baking powder, egg, milk and pesto into a mixing bowl and whisk until smooth.

3. Add the vegetables and 1 tsp salt. Stir until combined.

4. Heat a splash of olive oil in a non-stick saucepan and pour a large spoon of mixture in a pan, 3 to 4 at a time. Once cooked, flip over and cook the other side.

AARTI BHANDERI-SHAH https://www.yourplate.co.uk
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