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Our Recipes

    Baked zucchini and carrot fritters

    • 15 mins
    • 25 mins
    • Serves 4

      Delicious veggie patties bound by a spiced chickpea dough.

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      • 2 medium zucchinis (also known as courgettes)
      • 2 medium carrots, peeled
      • 1 ½ cups chickpea flour (also known as besan flour)
      • ¼ cup nutritional yeast
      • 2 tbsp ground flax seeds
      • 1 tbsp ground sage (or herbs and spices of choice)
      • 1 tbsp garlic powder
      • 1 tsp ground chilli powder
      • 1 tsp baking powder
      • 150g leafy greens to serve such as rocket or baby spinach
      • Balsamic vinegar



      • 2 tomatoes, diced
      • ½ capsicum (also known as pepper), diced
      • ½ small red onion, finely diced
      • 1 small bunch coriander, chopped
      • 1 clove garlic, finely chopped
      • 1 lime, juiced


      1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.
      2. Use a food processor or hand-held grater to grate the zucchinis and carrots. A fine-medium grater is ideal.
      3. Add the grated vegetables and rest of the fritter ingredients to a large bowl. Mix until well combined.
      4. Scoop about 2 heaped tablespoons of the mixture and shape into a circular fritter (try gently squeezing the mix between your palms to help them stick together, then shape the edges with your fingers). Place on a lined baking tray and repeat until you have used up the mixture.
      5. Bake the fritters for 15 minutes. Remove them from the oven, carefully flip each fritter and return them to the oven. Bake the fritters for another 5 minutes or until they are golden brown on all sides.
      6. Whilst the fritters bake, dice the salsa ingredients and mix together in a bowl.
      7. Serve the fritters warm with salsa and a side of greens, drizzled with balsamic vinegar.

      Chef's Tips

      • Another great alternative to balsamic vinegar is to mix a little bit of tahini, lemon juice and water into a simple but delicious white dressing.
      • These fritters make a great accompaniment to lunch or an appetiser at gatherings.
      Adapted from recipe by Anthea Chen
      Adapted from recipe by Anthea Chen