04 Jun Carrot And Potato Fritters
Veggie loving kids will love finding these in their lunchbox or on the dining table for a afternoon snack.
We have soccer training on Wednesday afternoons, so I like to be organised with dinner before the school pick-up. I cooked these in the afternoon, covered them with foil, and as the boys barged through the door tired and hungry I could give them something healthy to eat instead of pre-packaged snack food. They hoed into the fritters without even asking what they were eating.
The only thing I would do differently next time is flatten them out a bit more, since these were a bit thick and took a little longer to cook. Also, next time, I would like to try grated sweet potato and pumpkin in the mix.
Preparation Time: 5-10 minutes
Cooking Time: 10-15 minutes
500g carrots, grated
100g potatoes, grated
150g self-raising flour
vegetable oil, for frying
Place carrot, potato and eggs in a large bowl. Season with salt and pepper. Stir to combine. Stir in flour.
Heat oil in a frying pan over medium heat.
Place one tablespoon of mixture in pan. Flatten with a spatula. Cook, turning, until golden.
Transfer to a plate lined with paper towel.
Repeat with remaining mixture. Serve.
This is an edited extract from The Perfect Lunchbox by Rosie Spicer, Self-published, RRP $29.95.
Reviewed by Jane Wilkinson