Vegetable Fritters

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'.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste.
2. Heat the oil and butter in a large, non-stick pan over a medium heat.
3. Spoon 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.
4. Remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked.
5. Serve the fritters with the baby spinach leaves, avocado and a little lemon juice.