4 servings
Prep: 25 mins,
Cooking: 25 mins
We love the idea of making vegetables finger-friendly, colourful and fun! You can choose to make one colour at a time, all colours at once, or even mix the colours together. Prep for this recipe takes longer than most, so make a big batch and freeze some.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (16)
4 | free range eggs |
1/4 cup | mozzarella cheese — grated |
1/2 cup | whole wheat flour |
1 | gem squash — halved, seeds removed, steamed and flesh drained on paper towels |
1 | corn on the cob — kernels sliced off the cob |
1 cup | spinach — finely chopped |
1 cup | frozen peas — defrosted |
1 cup | carrot — grated, drained on paper towels |
1 cup | beetroot — grated, drained on paper towels |
1 pinch | ground turmeric |
1 pinch | ground cumin |
1 pinch | fresh herbs — chopped |
1 pinch | ground cinnamon |
1 pinch | ground nutmeg |
1/2 tsp | fresh ginger — minced |
coconut oil — for frying |
Tap for ingredients