Rate this recipe!
| Servings |
people
|
Ingredients
- 1 egg
- 1/4 tsp garlic powder
- 1 tsp dried oregano
- 1/4 cup Besan (chick pea flour) or gluten-free flour
- 1/2 tsp baking powder
- 1 pinch salt
- 1 pinch pepper
- 2 carrots grated
- 1 zucchini (courgette) grated
- 1 green onion (eschallot, shallot) thinly sliced
- 1/2 cup fresh baby spinach shredded
- 1 Tbsp olive oil
Ingredients
|
Rate this recipe!
|
Instructions
- Whisk together the egg, garlic powder, oregano, besan, baking flour, salt and pepper until smooth.
- Add the vegetables and toss well to coat in the batter.
- Heat the olive oil in a large, heavy based frying pan over medium heat.
- Place tablespoonfuls of the vegetable mixture into the pan and fry gently on each side until golden brown.
- Serve hot or cold.