Zucchini and capsicum fritters with spinach salad

Zucchini and capsicum fritters with spinach salad

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

The ingredient of Zucchini and capsicum fritters with spinach salad

  1. 4 zucchini, coarsely grated
  2. 2 red capsicum, diced
  3. 1 bunch chives, chopped
  4. 3 eggs, lightly beaten
  5. 1/2 teaspoon cayenne pepper
  6. 1 cup plain flour
  7. olive oil cooking spray
  8. 1/3 cup tomato chutney, to serve
  9. 80g baby spinach leaves, trimmed
  10. 2 tomatoes, each cut into 8 wedges
  11. 125g button mushrooms, sliced
  12. 1 tablespoon extra-virgin olive oil
  13. 1 tablespoon white wine vinegar
  14. 1/2 teaspoon Dijon mustard

The instruction how to make Zucchini and capsicum fritters with spinach salad

  1. Preheat oven to 160u00b0C. 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.

Nutritions of Zucchini and capsicum fritters with spinach salad

fatContent: 330.059 calories
saturatedFatContent: 10.2 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 42.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 13.3 grams protein
sodiumContent: 141 milligrams cholesterol

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