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Vegetable fritters

Recipe from: 20 September 2010

Ingredients 4
Servings 2
Time 15 mins


  • 240
    carrots, zucchini and sweet potato
  • 50
    onion, chopped
  • 30
    corn or potato starch
  • Herbal salt and pepper to taste


30 mins
Preheat your oven to 160.
Grate your vegetables.
Squeeze out the grated vegetables by putting them between two sheets of paper towel.
Once the towel has soaked up all it can, you put the veggies on a new sheet and do it again. Get as much moisture out as you possibly can.
Throw in the onions, salt and pepper and the starch. Mix it up.
Spread a tray with a little olive oil.
Place mounds of roughly 2 tablespoons worth of the mixture down and form them into little patties.
Not too big and not too flat or they will loose their structure.
Place them in the oven for about 15 minutes, turn them and bake for a further 15 minutes.
Be careful when turning them as the tops will still be very soft.

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