Mixed vegetables and pesto fritters

.

PREP: 10 MINS

COOKS: 10 MINS

MAKES: 10 - 12

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

Nutrition

15g carbs

30g protein

30g “good” fats

LUNCH

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

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.

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

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

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.