Recipe of the week – Carrot and Courgette Fritters

Carrot and Courgette Fritters

Serves: 2

Cooking time: 25 Minutes


½ cup of quinoa       1 Carrot      ½ Courgette        1 Egg            25g Flour                  ½ tsp  Grounded Cumin         ½ tsp Curry Powder                    ½ tsp Coconut oil

Dipping sauces

2 tablespoons soy sauces

1 table spoon rice wine vinegar


How to:

  • Add water and quinoa into a sauces pan and bring to the boil. Then simmer for 15 minutes.
  • While the quinoa is cooking, grate the carrot and courgette and mix them in a bowl with the other fritter ingredients.
  • When the quinoa is cooked add it to the other ingredients and mix together.
  • Melt the coconut oil in a frying pan then add balls of the fritter mixture into the pan and flatten slightly. Cook for 3 minutes on each side until golden brown.
  • Just before serving mix the soy sauces and rice wine vinegar dipping sauces together in a bowl.


My notes: These work well in lunch boxes or as a quick snack. They also are a good way to get your children to eat more vegetables throughout their day.


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