Pesto Vegetable Fritters
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175g chopped frozen vegetables (carrots, peppers, peas and sweetcorn)
- 100g plain flour (can use gluten free)
- 1 tsp baking powder
- 1 medium egg
- 50ml milk
- 50g grated cheddar cheese
- 2 tbsp Sacla Classic Basil Pesto
- 1 tbsp oil
Method
- Add the frozen vegetables to a bowl or jug, cover with boiling water and cook in the microwave for 1 minute.
- Add the rest of the ingredients to a large bowl and mix well.
- Drain the vegetables and add them to the other ingredients, mixing again.
- Heat the oil in a large frying pan on a medium heat. When the oil is hot add a large spoonful of the fritter mixture and flatten with a spatula.
- Repeat with the remainder of the mixture. You should be able to cook 4 fritters at a time and make 7/8 fritters from the mixture
- Cook the fritters for 3-4 minutes on either side until golden brown and crispy.
- Drain on some kitchen paper and serve hot with a dollop of creme fraiche and some more pesto!