Image result for Vegetable-drawer cheesy fritters


  • 1tbsp olive oil
  • 125g carrots, grated
  • 150g leeks, thinly sliced
  • 125g pumpkin, grated
  • 1 purple pepper, diced
  • 1tsp smoked paprika
  • three eggs, flippantly overwhelmed
  • 100g self-raising flour
  • 100g reduced-fat cheddar, grated
  • 1tbsp sesame seeds
  • Spray oil
  • 2tsp sriracha
  • 150g low-fat pure yogurt
  • Recent thyme, to garnish (elective),
  • 200g combined salad leaves
  • 1tbsp oil
  • 2tbsp balsamic vinegar


  1. Put the oil in a big frying pan and set over a medium warmth. Add the greens and paprika, and sauté, stirring usually, for four–5 min till the veg are tender. Switch to a bowl and wipe the frying pan clear.
  2. In one other bowl, whisk collectively the eggs and flour, then season with freshly floor black pepper. Stir within the cooked greens, cheese and sesame seeds.
  3. Spray the frying pan with oil and return to a medium warmth. In batches, prepare dinner 3tbsp dollops of the combination for about three min on every facet till golden and cooked by way of.
  4. In a bowl mix the sriracha and yogurt, or spoon right into a jar. Stack the fritters on a serving plate, drizzle with a little bit of the yogurt sauce and sprinkle with thyme, if utilizing. Gown the salad leaves with the oil and balsamic vinegar and serve alongside the fritters, with the remaining bowl or jar of yogurt sauce for dipping.