Vegetable fritters are a cinch to make, because everything is grated they take no time to cook. They are a great way to hide vegetables if the kids in your house are a bit fussy. I think these are much better than your average fritter because I have used gram flour and poppy seeds instead of just plain white flour. Apart from the nutritional benefits of gram flour, it adds a really nutty flavour which I love. The spices, herbs and veggies in this great little meal provide carotenoids, folic acid, magnesium, potassium, vitamins A, B, C, betacarotene, cancer fighting phytochemicals… and you get protein from the eggs and the flour. All in all a great quick lunch or supper staple.

Makes about 8 fritters

1 large sweet potato peeled and grated
4 medium carrots peeled and grated
1 pak choi, green leaves only thinly sliced
3 spring onions finely chopped
25gr parsley chopped
1/2 tsp turmeric
1 tsp cuimin
1 red chilli deseeded and finely chopped
1 egg white

3oz gram flour
2 heaped tbsp poppy seeds
1 egg
100ml milk
25gr butter melted

In a large bowl mix all the vegetables and spices and season really well with salt and pepper
Whip the egg white to soft peaks and gently fold into the vegetables

Whisk the egg and milk
Put gram flour and poppy seeds in a bowl and mix
make well in center and whisk in the milk and egg mixture gradually bringing all the flour into the centre
add melted butter and whisk until smooth

Add to the vegetable mixture and gently mix to combine

Heat some coconut oil or olive oil in a pan over high heat, turn down to medium and cook large serving spoonfuls of the mixture on the pan. Leave until golden and set on one side before turning over
regulate the heat until they are cooked through

Serve with your dressing of choice – I used homemade organic mayo and harissa mixed – equal quantities of each.
Delicious!