Vegetable Fritters and Classic Tomato Salad

Spring is here!

Try these delicious vegetable fritters that the whole family with enjoy.  I love to make this to use up leftover vegetables. It is great as an entrée or as a main and the best thing is, it’s not only quick to make but kids will enjoy them too.

Family friendly, paleo friendly and gluten free!

Happy eating with STOMPAPPAREL ☺

Ingredients - Vegetable Fritters

1 sweet potato grated

1 carrot grated

1 zucchini grated

½ cup mint leaves

½ cup parsley leaves

1 teaspoon of salt

3 eggs

½ cup of almond meal

Coconut oil for cooking

Classic Tomato Salad

1 tub of Bocconcini balls

1 bunch of basil leaves

1 mixed cherry tomato medley

Dressing – lemon, olive oil and pinch of salt and pepper

Method

1. Add grated vegetables into bowl, sprinkle salt and leave for approximately 1hr. This will help vegetables sweat out moisture and will allow the fritters to combine and hold together better.
2. Using muslin cloth, wring the vegetables and remove excess moisture.
3. Add mint, parsley, eggs and almond meal and combine well.
4. Make small fritters and fry lightly in coconut oil on a medium heat. They should be slightly crispy and golden in colour.
5. To make salad, cut tomatoes into halves, shred bocconcini balls, shred leaves of basil, toss with dressing
6. Serve fritters with salad – too easy!

(Serves 2-4)