Ingredients
20 portion(s)
- 1 Large Roughly Chopped peeled carrot
- 1 Large Roughly chopped peeled onion
- 1 Cup uncooked roughly chopped peeled Pumpkin
- 1 Large roughly chopped zucchini
- 1 Large Free Range Egg
- 1 Cup Plain Flour (Or Gluten Free Plain Flour)
- salt to taste
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6
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7Preparation
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8
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Recipe is created for
TM 31
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Recipe's preparation
Place carrot, onion, pumpkin and zucchini into the bowl. Grate for 2-3 seconds on speed 5 or until no more large chunks remain.
Remove lid and place egg, flour and salt in bowl. Mix "Counter-clockwise operation" for 2-3 seconds on speed 4 or until combined.
Heat Olive Oil and butter in a frypan. Gather mixture with your hands to make little patties. Cook on both sides until golden brown.
Accessories you need
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Tip
Serve with a little cream cheese, topped with grated cheddar cheese.
Makes a great party food. Top them with cream cheese and smoked salmon.
NOM NOM
www.thisistaryn.com
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentDelicious, I added a goose egg because I had it. I...
Delicious, I added a goose egg because I had it. I found they held together well with the larger egg. I've baked some and fried some to see the difference. Wont bake again!! Might add some stock next time, to amp up the flavour a little more. Will make again.
2 months later: these are definitely a family favourite. I put a good dessertspoon of my stock in.
Really great starter recipe. I used 2 eggs and it...
Really great starter recipe. I used 2 eggs and it needed this. Will experiment and add cheese, various spices next time to make a bit more interesting.
Very delicious!
Very delicious!
thanks for the great recipe,
thanks for the great recipe, very adaptable. I subbed broccoli for zucchini, 1/3 cup coconut flour - which may have been a little too much, 1/4 cup next time, added an extra 2 eggs as it was dry with that much coconut flour- all good extra protien! & 1 tbs veggie stock.
I made these for the
I made these for the grandsons lunch today. I used spelt flour, added 1 teaspoon of cummin & another 2 eggs. Very tasty. Devoured in no time at all. Served with Persimmon Chutney & a salad.
I altered the recipie
I altered the recipie slightly based on what I had in the house and was lovley (I also added grated cheese in mine )
(No subject)
I love my thermie but i think
I love my thermie but i think my grater works better for fritters 'cause the veggies are thinly sliced (cook through properly) yet still retain texture. If I blended the veggies any longer they would be more of a paste yet they didn't all cook through properly. After the first few fritters I made them small and really flat so they cooked better. Not bad, pretty tasty with a squeeze of lemon juice and some sweet chilli to serve. Thanks
New favourite recipe!! I
New favourite recipe!!
I didn't have zuccini. And used spring onion in lieu of onion. Still so much flavour, I ate them on their own for dinner.
theo and me
Yum, a very forgiving recipie
Yum, a very forgiving recipie for using up vegies.
So easy to make and great for
So easy to make and great for the kiddies and adults!!
yum
yum
These are yummy and easy to
These are yummy and easy to make. I just used whatever veges I had left, added extra egg, vege stock paste, fresh parsley, whole grain mustard, cheese and used gluten free flour. Thanks for a great recipe. Fingers crossed fussy Master 2yo likes them as much as I do!
Best veggie fritters I have
Best veggie fritters I have ever made! I also added an extra egg and 3/4 cup of cheese. Held together beautifully and cooked in the middle perfectly. My go to recipe from now on.
The kids (and adults) loved
The kids (and adults) loved these. As per the other comments, I added an extra egg, I also added a tablespoon of wholegrain mustard and about 3/4 cup grated cheese, and served with some slices of avocado and some some kale salad.
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Great. As per other comments,
Great. As per other comments, I used 2 eggs and added about 3/4 cup grated cheese, oven baked for longer than I expected and have frozen the leftovers. Thanks for sharing!
Yummo. . Love them
Yummo. . Love them
always a hit with my 2 year
always a hit with my 2 year old. i add an extra egg.
Yummy, I added a chili (no
Yummy, I added a chili (no seeds) a handful of Kale and put them in the oven. Served with some sweetchili sauce.
These were yum. I used sweet
These were yum. I used sweet potato as didn't have any pumpkin. I tried baking them as per a couple of the other comments and added an extra egg but mine were quite soggy. I'll try pan frying next time.
Had these after some pumpkin
Had these after some pumpkin soup for tea and they were yum. My son even ate them until he saw a piece of carrot!
Fantastic quick meal! I used
Fantastic quick meal! I used 2 eggs and they were perfect
These are so incredible! Easy
These are so incredible! Easy to make, packed full of goodness and a good way to use up veges that are almost past their ideal age.
Yummy, thanks for the recipe.
Yummy, thanks for the recipe. I used besan flour and served with an egg for brekkie, delish
Delicious. My toddler devours
Delicious. My toddler devours these. I only haven't rated it 5 stars because they haven't held together that well both times I made them. Next time I will try adding a second egg.
I added a large handful of herbs and have cooked both on stove and in oven. Both yummy.
Thanks for the recipe. These
Thanks for the recipe. These are delicious. Added stock concentrate instead of salt and nutritional yeast flakes. Served with Quirky Barbeque Sauce....YUM YUM YUM!!
Absolutely love these!!
Absolutely love these!!
These are delish! I add sweet
These are delish! I add sweet potato capsicum peas and corn. Great way to sneak veges into fussy little eaters!
Thanks, these were delicious.
Thanks, these were delicious. I had an enormous zucchini so cut a portion but I think it was still too much as the mixture was really wet and wouldn't hold together in the frying pan. Instead, I spread thin, small dollops on a baking tray, sprayed with rice bran oil and baked at 220C. Yum!
These were so fast and easy
These were so fast and easy to make. I used potato instead og pumpkin and added lots of fresh herbs, they were delish!
Sooooo yummy! Hubby and I are
Sooooo yummy! Hubby and I are fighting over who gets the leftovers for lunch
(No subject)
Thanks Taryn for these
Thanks Taryn for these delicious vegie fritters. I made them exactly as stated in your recipe and they were perfect both hot and cold. Reminded me of an old fashion pastie filling. Might try turning them into pasties one day.
Just made these as a side to
Just made these as a side to our dinner. Modified a little. Added 1/2c brown rice and 1/2c oats to make the flour. And I just added whatever veggies were in the bottom of the fridge I think I added too many veggies, so I ended up adding another egg. I baked them in the oven in my muffin top pan and they worked a treat. This is a really good way to get rid of any sad looking veggies! I will definately make them again.
My dairy allergic bubba
My dairy allergic bubba (can't have anything tomato based either) loves these. It can be a little tricky finding things to feed him, and I can add these the list of food that he likes and gets the tick.
I had no zucchini, so used a bit of broccoli and some cauliflower, didnt use any butter to cook them (just rice oil) Turned out yummy and I agree they are even better cold.
I made them a heaped tablespoon each, and pressed them to about 1cm thick. Medium heat and about 5 mins each side.
Thanks for the recipe! My 2
Thanks for the recipe! My 2 boys aged 4 and 2 are eating them at the moment with no complaints!! Great way to get some vegies into some fussy kids!!
These are so quick and easy
These are so quick and easy to prepare! I use spelt and TM stock and oven bake ours, and they are delicious. They are fabulous for lunch boxes the next day. I think they are even better cold! YUM!!
Going to make these for a
Going to make these for a special breakfast on Sunday and top with a poached egg
Gillian hatton
This is a great recipe - the
This is a great recipe - the pumkpin can be substituted with sweet potato and a handful of fresh herbs thrown in is lovely too.
Love these..and sooo easy...i
Love these..and sooo easy...i added a tab of TM vege stock instead of salt..soo yum!
These were simple and quick!
These were simple and quick! Made somewhere between 15 and 20 patties for me I think. I added some fresh coriander and a little ground cumin. Love the feta idea someone else had as well. I'll try that next time. Great base recipe for lunchbox.
Maybe add a little more flour
Maybe add a little more flour or cook them more slowly with smaller patties on a slightly lower heat.
These were really yummy The
These were really yummy The only problem I had was they were "gooey/not cooked enough" on the inside ..... did I not cook them hot enough or what have I done wrong?????
Added 100g of feta cheese.
Added 100g of feta cheese. Great for the lunchbox.
We just had these for dinner
We just had these for dinner tonight and they were great....best I have had so far.....added red onion and garlic and they were a good addition.....will mix it up a bit next time and add corn and peas etc
I just made these little
I just made these little beauties and they are delicious! I'm a vegetarian and i kinda struggle to make different yummy foods, but this will become one of my faves! I put a clove of garlic in my mix,garnished them with spring onion and with sweet chilli sauce! you could even add pieces of prawn or corn.. yumm!
"Gentle stir setting" Squish "Dough mode"
We love, love, LOVE these
We love, love, LOVE these fritters in my house. My 3-year-old daugher, who won't anything that is clearly identifiable as a vegetable, thinks these are the best "pancakes" she has ever had. She dips hers in ketchup! We usually do a mixture of carrot, pumpkin, sweet potato, zucchini, or whatever else we have handy. I made a double batch last time and put half of the mixture in the freezer. Will post again when we have them next, to say whether or not the mix turned out all right after being thawed!
These fritters are so
These fritters are so delicious. I used sweet potato instead of pumpkin & they turned out really well.
I made these tonight, also
I made these tonight, also with half almond meal/half gluten free flour, and they were very nice. I found it best to flatten them out a bit and cook on a medium/low temperature for a while, until brown on the outside and cooked through. Thanks for a great recipe, very easy to whip up.
I loved these vegie fritters.
I loved these vegie fritters. I replaced the onion for 3 spring onions and added some corriander leaves. They were very tasty. I sprinkled some cheese on top and served with sweet chilli sauce.
Kelly Fox