Weet-Bix, beetroot, courgette and feta fritters
Prep
10 min
Cook
25 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
25 min
Serves
4
Skill
Yummy colour on a plate! This easy, healthy Weet-Bix™ beetroot, courgette and feta fritters recipe is one you can get the kids in the kitchen to help make.
Ingredients
- 4 x Sanitarium Weet-Bix™, crumbled
- 1 medium beetroot, peeled, grated
- 2 courgettes, grated
- 1/2 cup pepitas or pumpkin seeds, toasted (optional)
- 1/2 cup feta cheese, crumbled
- 1 spring onion, finely diced
- 4 eggs, beaten
- To serve: side salad, unsweetened plain yoghurt with snipped chives and lemon wedges
4 servings are based on 3 fritters each
Nutrition per serving
1240 kJ
energy kj
20 g
protein
5 g
saturated fat
4.6 g
dietary fibre
16 g
carbohydrate
4 g
sugars
417 mg
sodium
Method
- Crumble the Weet-Bix™ into a large bowl. Add the grated courgette and beetroot.
- Add the pepitas, feta cheese, and spring onion. Season to taste. Mix all the dry ingredients together. Stir in the eggs and mix until well combined.
- Heat a heavy-based, non-stick frypan on a low heat. Spray with a little spray oil. Cook the fritters in batches. Drop each spoonful of mix into the pan and cook on one side for 4-5 minutes. Turn and cook the other side for another 3-4 minutes.
- Place the fritters on a baking tray and place in a warm oven while cooking the remaining fritters.
- Serve the fritters with a side salad, and top with yoghurt mixed with chives and lemon wedges.
- 4 x Sanitarium Weet-Bix™, crumbled
- 1 medium beetroot, peeled, grated
- 2 courgettes, grated
- 1/2 cup pepitas or pumpkin seeds, toasted (optional)
- 1/2 cup feta cheese, crumbled
- 1 spring onion, finely diced
- 4 eggs, beaten
- To serve: side salad, unsweetened plain yoghurt with snipped chives and lemon wedges
4 servings are based on 3 fritters each
Nutrition per serving
1240 kJ
energy kj
20 g
protein
5 g
saturated fat
4.6 g
dietary fibre
16 g
carbohydrate
4 g
sugars
417 mg
sodium
- Crumble the Weet-Bix™ into a large bowl. Add the grated courgette and beetroot.
- Add the pepitas, feta cheese, and spring onion. Season to taste. Mix all the dry ingredients together. Stir in the eggs and mix until well combined.
- Heat a heavy-based, non-stick frypan on a low heat. Spray with a little spray oil. Cook the fritters in batches. Drop each spoonful of mix into the pan and cook on one side for 4-5 minutes. Turn and cook the other side for another 3-4 minutes.
- Place the fritters on a baking tray and place in a warm oven while cooking the remaining fritters.
- Serve the fritters with a side salad, and top with yoghurt mixed with chives and lemon wedges.