Life can get busy, but it’s important our kids learn the essential skills they need to build lifelong healthy food habits and support wellbeing. Getting the kids more involved in and around the kitchen is a great way to help make healthy eating easier and enjoyable for life.
This recipe is part of <strong”>Sanitarium Health Food Company and Sprout Cooking School’s 12 before 12 cookbook, which is packed with a collection of delicious, family-friendly recipes and handy tips for kids in the kitchen. Read the free, digital cookbook HERE.
Ingredients (serves 4)
- 400g sweet potato, coarsely grated
- 200g zucchini, coarsely grated & squeezed of moisture
- 2 shallots, finely sliced
- 3 eggs, lightly beaten
- ½ cup wholemeal self-raising flour, sifted
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Pinch of salt
- 2 tbs olive oil
- ⅛ red cabbage, shredded
- 1 green apple, coarsely grated
- 2 spring onion, thinly sliced
- juice of 1 lime
- 2 tsp brown sugar
- 1 tsp reduced-salt soy sauce
Method
- Combine sweet potato, zucchini, shallot and eggs in a large bowl. Fold through flour, cumin, coriander and a pinch of salt until well combined.
- Heat oil in a large frypan over medium heat. Add &amp;frac14; cup portions of mixture into pan. Cook for 2-3 minutes each side or until golden. Remove from pan and keep warm. Repeat with remaining mixture.
- Meanwhile, combine red cabbage, green apple and spring onion in a large bowl. In a separate small bowl stir lime juice, brown sugar and soy sauce until sugar dissolves. Pour dressing over salad and toss to coat.
- Serve fritters alongside salad.
Notes
Crispy on the outside and soft on the inside, these fritters are packed full of flavour! They’re quick to make too, meaning you’ll get them to the table in no time.
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