Here’s a delicious recipe perfect for lunch boxes for kids of any age.
The beauty of this little recipe is that you can substitute away with your kids preferred vegetables.
When I make these for dinner (with extras for next day’s school lunch boxes) I serve them with guacamole and sour cream and the kids demolish them.
Once again, I’ve avoided the grand mess that comes with frying on the stove, and saved myself lots of time by simply popping these fritters into the oven, using the time to tidy up the kitchen and throw together a salad while they cook.
If you’re looking for more recipe inspiration, take a look at my new recipe ebook getting rave reviews, Easy Wholefood Lunchboxes.
It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!
This recipe makes 16 fritters & serves 4-5 people
1 red onion
2 cloves garlic
2 tablespoons fresh herbs of choice like parsley, basil or mint
1 medium sweet potato
2 small carrots
1 medium zucchini
1 corn, kernels sliced off cob
1 cup chopped ham
½ cup cheddar cheese
½ cup parmesan cheese
1 cup spelt flour (add extra if mixture is too wet, needs to have medium firmness to hold circle shape on baking tray)
1 teaspoon baking powder
½ cup milk
⅓ cup melted and slightly cooled butter
3 eggs, lightly beaten
1. Preheat oven to 175 degrees Celsius.
2. Line two or three baking sheets with baking paper.
3. Finely chop onion and garlic and herbs.
4. Pop sweet potato and carrot in a food processor, finely chop/grate and place into a large bowl.
5. Finely chop/grate zucchini in food processor and pop into the same bowl as sweet potato and carrot, placing all other ingredients into the bowl and stir well.
6. Add extra flour if the mixture is too wet, it needs to have medium paste consistency.
7. Dollop the mixture onto the baking paper and cook for approximately 20 minutes or until fritters are firm and golden.
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