Vegetable Fritters (Baked Not Fried)

Ingredients

• 1 large zucchini
• 1 medium potato
• 2 small carrots
• ½ red bell pepper (capsicum)
• 2 green onions
• 1 egg
• ¾ cup chickpea flour
• 1 tsp garlic powder
• 80 grams Feta cheese
• 1 handful parsley leaves
• Salt and pepper
• Olive oil spray
• Serve with Greek yogurt sauce

Instructions

1. 1

   Preheat oven to 400℉ / 200°CGrate the zucchini and the potato, place in a bowl and leave on the side while you prepare the rest of the vegetables

2. 2

   Grate the carrot and finely chop the capsicum, green onions and parsley leaves and add to a large bowlSqueeze the excess water out of the zucchini and potatoes then add them to the same bowl

3. 3

   Add the egg, garlic powder, chickpea flour, salt and pepper and stir the mixture together. If the batter is too wet, add an extra ¼ cup of flour.**To make it egg-free, see notes below

4. 4

   Place a sheet of parchment paper on a flat baking tray. Spoon a heaped tablespoon of the mixture and place into balls on the tray then gently flatten them with your fingers to create a circle shape

5. 5

   Crumble over the feta cheese and gently press them into the fritters. Spray the tops with olive oil spray and bake for 20 minutes until they are golden brown.While they're cooking, make the yogurt sauce by mixing the ingredients in a small bowl

6. 6

   Allow fritters to cool on a wire rack then serve them with your Greek yogurt sauce (ready in 3 minutes) and enjoy your vegetable fritters!