Curried vegetable fritters
( MAKES 12 )
Excellent served as a light meal with bacon. These fritters use frozen vegetables which are convenient and remarkably similar to fresh in their nutrient content.
- Blanch the frozen vegetables quickly in boiling water then drain and pat dry.
- Sift the flour, curry powder and seasonings into a bowl. Whisk in the eggs and milk then add the vegetables.
- Heat a little oil in a non-stick frying pan. Add heaped tablespoons of the fritter mixture to the pan and cook for about 2 minutes each side or until golden. Cook in batches. Drain on paper towels.
More from Jan usng frozen veges
- Fab fish pie
- Slow-cooked smoked paprika pork