Orange Kumara, Carrot & Cream Cheese Fritters
Try a different take on the traditional serving of meat and three veg by whipping up these tasty fritters as your vegetable side instead. Even the most vege-phobic kids will love these crispy, golden pieces of goodness – and the addition of crumbled Meadow Fresh Cream Cheese to the mix provides both a hit of creamy flavour and a little extra nutrition, too. These would make a fantastic after school snack and any leftovers would be a healthy addition to a lunchbox – that’s if they last that long.
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- 1 egg
- ¼ cup cornflour
- 3 cups coarsely grated orange kumara
- 1 cup coarsely grated carrot
- 4 spring onions, trimmed and very finely chopped
- 2 tablespoons finely chopped parsley leaves
- 125g Meadow Fresh Cream Cheese, crumbled
- 2 tablespoons olive oil
Preheat the oven to 180°C. Line a shallow baking tray with baking paper. Place the egg and cornflour in a large bowl and whisk well to combine. Season with salt and freshly ground black pepper. Add the orange kumara, carrot, spring onions and chopped parsley. Stir through the crumbled cream cheese. Heat a large frying pan over a medium heat and add the olive oil. When hot drop spoonfuls of the fritter mix into the pan, pressing down with a spatula to push mixture together. Cook until golden then turn over and quickly cook the other side until set and lightly golden. Transfer to the prepared baking tray. Repeat with remaining mixture. Place in the oven and cook fritters for 15 minutes until the vegetables are tender. Serve hot or warm. Tip: Freshly chopped dill is also great in these fritters, especially if you are serving with salmon.