The beauty of this little recipe is that you can substitute away with your kids preferred vegetables.

When I make these for dinner (with extras for next day’s school lunch) I serve them with guacamole and sour cream and the kids demolish them.

Once again, I’ve avoided the grand mess that comes with frying on the stove and saved myself lots of time by simply popping these fritters into the oven, using the time to tidy up the kitchen and throw together a salad while they cook.

If you’re looking for more recipe inspiration, take a look at my delicious recipe ebook Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Milk

Print

Golden Baked Vegetable Fritters

Servings 16

Author Brenda Janschek

Ingredients

• 1 red onion
• 2 cloves garlic
• 2 tablespoons fresh herbs of choice like parsley basil or mint
• 1 medium sweet potato
• 2 small carrots
• 1 medium zucchini
• 1 corn kernels sliced off cob
• 1 cup chopped ham
• ½ cup cheddar cheese
• ½ cup parmesan cheese
• 1 cup spelt flour add extra if mixture is too wet, needs to have medium firmness to hold circle shape on baking tray
• 1 teaspoon baking powder
• 1/2 cup milk
• 1/3 cup melted and slightly cooled butter
• 3 eggs lightly beaten

Instructions

• Preheat oven to 175 degrees C
• Line two or three baking sheets with baking paper
• Finely chop onion and garlic and herbs
• Pop sweet potato and carrot in a food processor, finely chop/grate and place into a large bowl
• Finely chop/grate zucchini in food processor and pop into the same bowl as sweet potato and carrot, placing all other ingredients into the bowl and stir well
• Add extra flour if the mixture is too wet, it needs to have medium paste consistency
• Dollop the mixture onto the baking paper and cook for approximately 20 minutes or until fritters are firm and golden

If you make this recipe let me know if your family loves it as much as we do, and please take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my Easy Wholefood Lunchboxes recipe book here. 

It contains 40 scrumptious sweet and savoury recipes which are nut and refined-sugar free.

You might also like these other family-friendly dinner ideas Sweet potato, corn and wild salmon fritters and Baked chicken nuggets.

Bren x