Vegetable Fritters with Kumara Chips & Green Salad

Serves: 4
Cooking time: 35


  • 2 medium kumara
  • 1 Tbsp olive oil
  • Pinch salt and pepper
  • 2 courgettes
  • 2 carrots
  • 1 can sweet corn
  • Spring onions
  • 2 cloves of garlic
  • 1 cup  flour 
  • 2 eggs
  • 1/3 cup milk 
  • Salt and pepper to taste


  • 60 g baby spinach leaves or cos lettuce
  • ½ red onion, thinly sliced 
  • ½ cucmber
  • Handful toasted pumpkin seeds
  • 80-100g feta cheese, crumbled
  • ½ tsp runny honey
  • 4 tsp olive oil
  • 2 tsp Balsamic vinegar

To serve

  • Sweet chilli sauce
  • Lemon wedges


1. Preheat the oven to 200°C. Cut the Kumara into long chips. Place kumara on an oven tray. Drizzle with olive oil, salt and pepper and toss. Roast kumara 15 – 20 minutes until tender.

2. Grate the courgette and carrots. Squeeze the excess moisture out of the courgette with your hands or a tea towel. Thinly slice the spring onion and chop the garlic. In a medium bowl whisk eggs and milk. Add courgette, sweet corn, carrot, garlic and spring onion and stir well. Add flour,  salt and pepper. Mix well to combine. 

3. Heat a large frying pan over medium-high heat and add enough oil to coat the base of the pan. When the oil is hot, add 2 Tbsp of fritter mixture to the pan. Repeat with some of the remaining mixture. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture.

4. In a small jar, combine  oil, honey and  vinegar. Season to taste with salt and pepper. Mix cooled spinach, feta, red onion and toasted pumpkin seeds in a bowl and toss. Drizzle dressing over the salad mixture just before serving.

5. Divide the salad, kumara chips and courgette and carrot fritters between plates. Serve with  sweet chilli sauce and remaining lemon wedges.