Veggie fritters with smashing green hummus
Struggling to get some veggies into those picky little bodies? Well, everyone loves a fritter – and these babies are loaded with, funnily enough, baby veg.
- 5 baby carrots, peeled and grated
- 4–6 Woolworths Apache Potatoes, peeled and grated (do not rinse once grated)
- 5 baby beetroot, grated
- 1 T Woolworths Harissa Spice
- 35–50 g chickpea flour
- 3 T olive oil
- sea salt, to taste
For the green hummus:
- 180 g Woolworths Hummus
- 170 g peas or edamame beans, blanched
- 1–2 T plain yoghurt to loosen
- 1 lemon, zested and juiced
Method:
- Preheat the oven to 200°C. Mix the grated vegetables. Drain off any excess liquid by placing batches in a clean tea towel and twisting to squeeze out the liquid, do not skip this part or you will end up with soggy fritters.
- Mix the harissa spice, chickpea flour and 1 T olive oil, then mix with the grated vegetables.
- Line a baking tray with baking paper, then pat the fritters lightly with your hands to make flat cakes about 2 cm thick.
- Arrange on the tray, drizzle lightly with olive oil and bake for 15 minutes, then turn over and bake for a further 10–15 minutes until the edges are crispy and lightly browned.
- Blend the green hummus ingredients together. If you don’t want to use yoghurt to loosen, use water and add a handful of chopped herbs if you like. Serve with the fritters, with a squeeze of lemon juice.
Sound like too much effort?