Vegetable Fritters Recipe


  • 1 courgette, grated
  • 1 medium carrot, grated
  • 1 medium sweet potato, peeled and grated
  • 1 red onion, finely sliced
  • 1 red pepper, seeded and finely sliced
  • 3 tbsp wholemeal plain flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp roughly chopped coriander, plus 4 sprigs
  • 6 eggs
  • Sea salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 4 tbsp chilli and garlic sauce


Calories columnFat columnSaturates columnSugars columnSalt column
350 per serving
18% %GDA
15g per serving
21% %GDA
3g per serving
15% %GDA
14g per serving
16% %GDA
0.90g per serving
15% %GDA


  1. Tip the grated courgette, carrot, sweet potato, onion and pepper into a bowl and mix together.

  2. Sprinkle the flour, ground cumin, ground and fresh coriander over the top, then season with salt and black pepper. Crack one of the eggs into the bowl and mix with your hands, squishing everything together until the veg are all covered in sticky flour. Add a second egg and mx once more.

  3. Heat a frying pan until medium hot, add a little of the vegetable oil and spoonfuls of the vegetable mixture and fry on each side for 1-2 minutes until just golden brown and crispy.

  4. Repeat with the remaining mixture, then add a little more oil and crack the eggs into the pan and fry for 2-3 minutes until cooked to your liking.

  5. Divide the fritters between the serving plates, top with the fried egg, chilli sauce and the coriander sprigs.