Vegetable Patty Rainbow Fritters

Serving Size – 1

Food Remark (Veg/ Egg/ Non Veg) – Egg

Time of Preparation – 30 minutes

Ingredients:-

Whole Wheat flour – 1 Cup

Coconut Milk – 185 ml

Eggs – 1

Turmeric powder – 1 pinch

Ground Paprika – 1 pinch

Cheddar (grated) – 50 g

Green Peas – 1 Cup

Corn (chopped) – 1 Cup

Red Bell Pepper (chopped) – 1 Cup

Beetroot (chopped) – 1 Cup

Zucchini (chopped) – 1 Cup

Olive Oil – 1 tablespoon

Salt – to taste

Method:-

Step 1- To make the pea fritters, cook the peas in a saucepan of boiling water for 2 mins. Refresh under cold water. Drain. Process in a food processor until coarsely chopped.

Step 2- To make the corn fritters, cook the corn in a saucepan of boiling water for 1-2 mins. Refresh under cold water. Drain. Process in a food processor with turmeric until finely chopped.

Step 3- To make the capsicum fritters, process the capsicum in a food processor with the paprika until finely chopped. Transfer to a sieve and drain excess liquid.

Step 4- To make beetroot fritters, coarsely grate 1 large beetroot.

Step 5- To make zucchini fritters, coarsely grate 1 large zucchini. Squeeze out excess water.

Step 6- Place the flour in a large bowl. Whisk the egg and milk in a jug. Add to the flour and stir to combine. Stir in the cheddar and your chosen vegetables.

Step 7- Heat a little oil in a large non-stick frying pan over medium-low heat. Pour three 1/4-cup (60ml) portions of mixture in the pan, allowing room for spreading. Cook for 1-2 mins or until small bubbles appear on the surface. Turn and cook for 1-2 mins or until cooked through. Transfer to a plate. Cover with foil to keep warm.

Step 8- Repeat with the remaining mixture.

Health Benefits :- This recipe serves a good variety of vegetables, along with milk, egg and wheat flour which provides proteins, fiber and vitamins.

Description :-  These rainbow vegetables fritters are the best way to get your kids excited about eating their vegetables. Or even better, don’t mention the hidden-veggies for an easy delicious dinner.

Meals in which the recipe can be taken:-  Breakfast, Snack, Tiffin

Ayurvedic perspective:- This recipe is a Vata Pitta Kapha balancer because of beetroot which is vata and kapha pacifier and zucchini which balances out the pitta dosha by its cooling nature.Since beetroot can aggravate pitta dosha,therefore it should be consumed in moderation during summers due to heat generating properties.

Recommended Course :-

1. Vedique Nutrition for Professional
2. Kids nutrition.
3. Rainbow nutrition.