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Photo of Rainbow fritters with avocado and asparagus salad by WW

Rainbow fritters with avocado and asparagus salad

4
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate

Ingredients

Oil spray

3 x 3 second spray(s)

Red capsicum

1 medium, finely chopped

Corn

1 cob(s), large, (1 cob) kernels removed

Carrot(s)

1 large, shredded

Zucchini

1 large, shredded

Garlic

2 clove(s), crushed

Frozen green peas

½ cup(s), (60g)

Fresh oregano

¼ cup(s), finely chopped, plus extra leaves to garnish

Wholemeal self-raising flour

¼ cup(s), (35g)

Egg(s)

2 medium, lightly beaten

Asparagus

2 bunch(es), halved diagonally

Avocado

1 large, thinly sliced

Rocket

80 g, baby

Good 4U&U Sprouts, Crunchy Combo

50 g

Olive oil

2 tsp

Lemon juice

¼ cup(s), (60ml)

Whole grain mustard

1 tbs

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook capsicum and corn, stirring, for 5–7 minutes or until almost tender. Add carrot, zucchini, garlic, peas and chopped oregano and cook, stirring, for 1 minute. Transfer to a large bowl. Stir in flour, then eggs.
  2. Lightly spray same pan with oil and heat over medium heat. Spoon six ¼-cup amounts of batter into pan to make 6 fritters. Cook for 4–5 minutes each side or until golden and cooked through. Repeat to make 6 more fritters.
  3. Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Refresh under cold water. Drain. Combine asparagus, avocado, rocket and sprouts in a bowl.
  4. Combine oil, juice and mustard in a small bowl. Serve fritters with salad, dressing and extra oregano.

Notes

Try swapping oregano for coarsely chopped fresh basil.

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