Zucchini and capsicum fritters with spinach salad

Cooking Salads Zucchini and capsicum fritters with spinach salad

Create these easy fritters this week. Serve with a spinach side salad for a light lunch.

Lables: Vegetarian Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 160°C. Combine zucchini, capsicum, chives, egg and cayenne pepper in a large bowl. Season with salt. Sift flour over vegetable mixture. Stir to combine.
  2. Heat a non-stick frying pan over medium heat. Lightly spray with oil. Using 1/4 cup mixture per fritter, spoon mixture, 4 fritters at a time, into hot pan. Cook for 3 minutes each side or until golden. Transfer to a wire rack. Place fritters in oven for 5 to 8 minutes or until cooked through.
  3. Make spinach salad: Place spinach, tomato and mushroom in a large bowl. Whisk oil, vinegar and mustard together in a jug. Pour dressing over salad. Toss gently.
  4. Place fritters on plates. Top with chutney. Serve with spinach salad.

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4 zucchini, coarsely grated
2 red capsicum, diced
1 bunch chives, chopped
3 eggs, lightly beaten
1/2 tsp cayenne pepper
1 cup plain flour
olive oil cooking spray
1/3 cup tomato chutney, to serve
80g baby spinach leaves, trimmed
2 tomatoes, each cut into 8 wedges
125g button mushrooms, sliced
1 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard

Adv

Autors
Preparation time
20
Cooking time
17
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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