Baked Veggie Fritters Recipe

How to make Baked Veggie Fritters


  1. Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper and lightly spray with olive oil.
  2. Cut the florets from the broccoli. Steam for 3-4 minutes or until tender. Add the spinach leaves for last minute of cooking. Rinse under cold water and drain well. Finely chop and place in a large mixing bowl. There should be about 2½ cups when chopped.
  3. Place the chick peas in a food processor. Blend with the eggs until smooth. Add the cumin, garlic and season with salt and black pepper.
  4. Grate the cheese and set aside. Fold chick pea mixture into the broccoli mixture and add the cheese and breadcrumbs.
  5. Spoon 12 x ¼-cups of mixture onto the prepared baking trays and form into patties. Lightly spray with olive oil and cook for 15-18 minutes or until cooked, firm and golden.
  6. Meanwhile, make your salad. Cut the lettuce into bite-sized pieces and combine with the rocket leaves. Slice the cucumber and green capsicum. Cut mandarins or oranges into segments. Combine with cucumber, capsicum, mandarin or orange segments, lettuce and rocket. Drizzle with olive oil and vinegar.

Optional: Serve the veggie patties with sweet chilli sauce, natural yogurt and lemon wedges.