Carrot and Courgette Pesto Fritters

Carrot and Courgette Pesto Fritters
Carrot & Courgette Pesto Fritters Topped With Guacamole

Pesto is an amazingly versatile food stuff to have in the fridge because you can, quite literally, use it with anything.

Sometimes, I babysit for my brother-from-another-mother and when we have our slumber parties, pesto is ALWAYS requested. The kids LOVE it and they will even eat it straight up with a spoon.

Their favourite meal – broccoli with pesto, pesto rice and chicken nuggets !! We simply steam the broccoli, toss it in some pesto and mix it in with the rice so it kind of like makes a pesto fried rice. And then, we always have to have extra on the side so we can dip the nuggets into it.

Green Allergen Free Pesto
Pesto served With Courgette and Chickpea Flatbread makes a great afternoon snack

Anyway !!

I love to make my own Pesto because, well, because I am not nuts about nuts and cheese doesn’t agree with me. Apparently, according to the kids, it’s better than the Pesto from the shops so I regularly send a batch home with Jeroen for them to enjoy.

But sometimes, pesto and pasta can get a bit boring so finding new ways to add flavour and nutrients to meals is fun.

Fritters are GREAT ! They’re quick and easy and you can do them in batches, keep them in the fridge and they can be eaten for just about any meal.

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Have them for breakfast with some scrambled egg and spinach.

Add them to a salad for lunch at work.

Or serve them hot with some steamed vegetables for dinner.

AND !

Them’s is well simple to make too !!

Why not give them a go ?

Ingredients

200g Carrot, grated

200g Courgette, grated

4 large tbsp Green Pesto

4 heaped tbsp Ground Flax Seed

Sunflower Oil

Flour

Putting them Together

  • In a large bowl, combine the grated carrot and courgette with the flax seed and pesto and mix together well until everything is nicely coated.
  • Allow to stand for about 15 minutes – you will notice that the flax seed starts to turn the mixture slightly thicker and it will hold together.
  • Lightly heat the sunflower oil in a large frying pan.
  • Take 1 tablespoon of the mixture and press into a ball, dust lightly with some flour and using your hands, press lightly to form a slightly flattened shape about 1 cm thick.
  • Place gently into the heated oil and fry for about 1 minute. Turn gently and fry on the other side until golden brown.
  • Remove from the pan and allow to drain on some kitchen roll.
  • Repeat until the mixture is finished.
  • If you feel that the mixture is to thin (this could be due to the water content of your courgette) then simply add in some more ground flax seed.

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