Rainbow fritters with avocado and asparagus salad

Total Time
  • oil spray
    3 x 3 second spray(s)
  • red capsicum
    1 medium, finely chopped
  • corn
    1 individual, (1 cob) kernels removed
  • carrot(s)
    1 large, shredded
  • zucchini
    1 large, shredded
  • garlic
    2 clove(s), crushed
  • Frozen green peas
    ½ cup(s), (60g)
  • fresh oregano
    ¼ cup(s), finely chopped, plus extra leaves to garnish
  • wholemeal self-raising flour
    ¼ cup(s), (35g)
  • egg(s)
    2 medium, lightly beaten
  • asparagus
    2 bunch(es), halved diagonally
  • avocado
    1 large, thinly sliced
  • rocket
    80 g, baby
  • Good 4U&U Sprouts, Crunchy Combo
    50 g
  • olive oil
    2 tsp
  • lemon juice
    ¼ cup(s), (60ml)
  • wholegrain mustard
    1 tbs
  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook capsicum and corn, stirring, for 5–7 minutes or until almost tender. Add carrot, zucchini, garlic, peas and chopped oregano and cook, stirring, for 1 minute. Transfer to a large bowl. Stir in flour, then eggs.
  2. Lightly spray same pan with oil and heat over medium heat. Spoon six ¼-cup amounts of batter into pan to make 6 fritters. Cook for 4–5 minutes each side or until golden and cooked through. Repeat to make 6 more fritters.
  3. Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Refresh under cold water. Drain. Combine asparagus, avocado, rocket and sprouts in a bowl.
  4. Combine oil, juice and mustard in a small bowl. Serve fritters with salad, dressing and extra oregano.
Try swapping oregano for coarsely chopped fresh basil.

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