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Very Veggie Fritters


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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
5

Recipe's preparation

  1. 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.

     

10

Accessories you need

11

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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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  • Delicious, I added a goose egg because I had it. I...

    Submitted by JoEastcott on 29. October 2017 - 12:32.

    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.

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  • Really great starter recipe. I used 2 eggs and it...

    Submitted by gep67 on 24. February 2017 - 08:23.

    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.

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  • Very delicious!

    Submitted by irenav93 on 10. December 2016 - 18:09.

    Very delicious!

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  • thanks for the great recipe,

    Submitted by Dolittle on 15. November 2016 - 11:20.

    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.

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  • I made these for the

    Submitted by Lucky Lynda on 1. July 2016 - 19:09.

    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.   Cooking 10

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  • I altered the recipie

    Submitted by therealoliviat on 15. April 2016 - 14:19.

    I altered the recipie slightly based on what I had in the house and was lovley (I also added grated cheese in mine tmrc_emoticons.)

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  • (No subject)

    Submitted by NoUseForAName on 23. December 2015 - 21:45.

    tmrc_emoticons.)

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  • I love my thermie but i think

    Submitted by a.little.pickle on 1. December 2015 - 20:07.

    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 tmrc_emoticons.)

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  • New favourite recipe!!   I

    Submitted by theo and me on 24. September 2015 - 18:50.

    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 

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  • Yum, a very forgiving recipie

    Submitted by Red on 11. July 2015 - 15:31.

    Yum, a very forgiving recipie for using up vegies.

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  • So easy to make and great for

    Submitted by Mummagani on 14. March 2015 - 17:11.

    So easy to make and great for the kiddies and adults!!

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  • yum

    Submitted by ree385 on 11. March 2015 - 12:33.

    yum

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  • These are yummy and easy to

    Submitted by Littlewooee on 18. January 2015 - 19:09.

    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!

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  • Best veggie fritters I have

    Submitted by van der Ploeg on 29. November 2014 - 19:05.

    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.  Love

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  • The kids (and adults) loved

    Submitted by therMELicious on 21. September 2014 - 09:44.

    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. 

    Follow my Thermomixing adventures at www.facebook.com/therMELicious Smile

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  • Great. As per other comments,

    Submitted by Honey joy on 13. September 2014 - 22:30.

    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!

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  • Yummo. . Love them

    Submitted by megan emerson on 10. September 2014 - 08:04.

    Yummo. . Love them Love

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  • always a hit with my 2 year

    Submitted by carah on 28. August 2014 - 14:37.

    always a hit with my 2 year old. i add an extra egg.

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  • Yummy, I added a chili (no

    Submitted by vonne on 24. August 2014 - 20:51.

    Yummy, I added a chili (no seeds) a handful of Kale and put them in the oven.  Served with some sweetchili sauce.  tmrc_emoticons.)

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  • These were yum. I used sweet

    Submitted by AmyFarmer on 19. August 2014 - 21:48.

    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.

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  • Had these after some pumpkin

    Submitted by Bag on 16. August 2014 - 18:47.

    Had these after some pumpkin soup for tea and they were yum. My son even ate them until he saw a piece of carrot!

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  • Fantastic quick meal! I used

    Submitted by monmac on 17. July 2014 - 22:06.

    Fantastic quick meal! I used 2 eggs and they were perfect tmrc_emoticons.)

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  • These are so incredible! Easy

    Submitted by josiemaree_ on 23. June 2014 - 14:04.

    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.

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  • Delicious. My toddler devours

    Submitted by shabs on 9. June 2014 - 18:59.

    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.

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  • Thanks for the recipe.  These

    Submitted by SJP on 3. May 2014 - 06:37.

    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!!

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  • Absolutely love these!!

    Submitted by Allypasco on 25. March 2014 - 22:37.

    Absolutely love these!!

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  • These are delish! I add sweet

    Submitted by Amandaree on 8. January 2014 - 15:59.

    These are delish! I add sweet potato capsicum peas and corn. Great way to sneak veges into fussy little eaters! 

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  • Thanks, these were delicious.

    Submitted by JadeMichelle on 30. December 2013 - 23:14.

    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!

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  • These were so fast and easy

    Submitted by glutenfreemamma on 7. December 2013 - 19:12.

    These were so fast and easy to make. I used potato instead og pumpkin and added lots of fresh herbs, they were delish! 

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  • Sooooo yummy! Hubby and I are

    Submitted by GingerMama on 29. October 2013 - 22:43.

    Sooooo yummy! Hubby and I are fighting over who gets the leftovers for lunch  Big Smile

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  • (No subject)

    Submitted by Tillybud1 on 30. September 2013 - 06:36.

    tmrc_emoticons.)

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  • Thanks Taryn for these

    Submitted by margninness on 29. September 2013 - 14:34.

    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.

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  • Just made these as a side to

    Submitted by HannahBanannah on 26. August 2013 - 18:52.

    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  tmrc_emoticons.;)  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.

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  • My dairy allergic bubba

    Submitted by FutureMrsKR on 7. August 2013 - 16:12.

    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.

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  • Thanks for the recipe!  My 2

    Submitted by kelrod13 on 14. June 2013 - 20:13.

    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!!  tmrc_emoticons.)

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  • These are so quick and easy

    Submitted by MarnieParnie on 5. May 2013 - 06:20.

    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!! 

     

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  • Going to make these for a

    Submitted by Gillian1958 on 2. May 2013 - 15:45.

    Going to make these for a special breakfast on Sunday and top with a poached egg 

    Gillian hatton

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  • This is a great recipe - the

    Submitted by Claire-bear47 on 2. May 2013 - 08:16.

    This is a great recipe - the pumkpin can be substituted with sweet potato and a handful of fresh herbs thrown in is lovely too.

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  • Love these..and sooo easy...i

    Submitted by nkostal on 5. April 2013 - 22:31.

    Love these..and sooo easy...i added a tab of TM vege stock instead of salt..soo yum!

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  • These were simple and quick!

    Submitted by Ruth-Ellen on 10. March 2013 - 21:47.

    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. tmrc_emoticons.)

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  • Maybe add a little more flour

    Submitted by Ruth-Ellen on 10. March 2013 - 21:45.

    Maybe add a little more flour or cook them more slowly with smaller patties on a slightly lower heat.

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  • These were really yummy  The

    Submitted by Kath67 on 16. February 2013 - 22:59.

    These were really yummy  tmrc_emoticons.) 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?????

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  • Added 100g of feta cheese.

    Submitted by Pontifek on 6. December 2012 - 18:18.

    Added 100g of feta cheese. Great for the lunchbox.

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  • We just had these for dinner

    Submitted by MezzyB on 3. September 2012 - 20:25.

    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 tmrc_emoticons.)

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  • I just made these little

    Submitted by Squish_Mitten on 15. August 2012 - 14:23.

    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! Cooking 10  you could even add pieces of prawn or corn.. yumm!

    Gentle stir setting Squish Dough mode

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  • We love, love, LOVE these

    Submitted by Chantimama on 22. July 2012 - 20:55.

    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!  Love Love Love

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  • These fritters are so

    Submitted by thermojeanie on 11. July 2012 - 15:17.

    These fritters are so delicious. I used sweet potato instead of pumpkin & they turned out really well.

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  • I made these tonight, also

    Submitted by kniki on 3. May 2012 - 19:13.

    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. tmrc_emoticons.)

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  • I loved these vegie fritters.

    Submitted by kelsabels on 28. April 2012 - 15:23.

    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 Soft

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  • These are so lovely. I made

    Submitted by JenneAnne on 16. April 2012 - 16:01.

    Big Smile These are so lovely. I made them today as I have  vegetarian daughter and I used 1/2 cup Almond meal and 1/2 cup plain flour in it so she at least gets some protein in these. So soft on the inside. Cooking 7

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