Loading...
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 12 people
Unable to load
Difficulty level: 1 out of 4
6 Ingredients
Number of servings
12
- 100grams dried vermicelli rice noodles
- 2 free range eggs, lightly beaten
- 2 cups Woolworths frozen carrots, peas and corn
- 3/4 cup wholemeal self-raising flour
- 5milliliter olive oil cooking spray
- 1/2 cup Greek-style yoghurt
Nutrition per serving
427kJ / 102Cal
427 Kilojoules or 102 Calories
5% of daily energy intake*
Protein
3.7grams
Fat
2.6grams
Carbs
15.2grams
Sugars
1.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This fritter recipe is budget-friendly and perfect for kids' lunch boxes. They're baked – not fried – which makes them a delicious, nutritionally approved snack.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 2 of 3
Place noodles in a large bowl. Cover with boiling water and stand for 2 minutes or until softened. Drain and return to bowl. Using kitchen scissors, cut into short lengths.
Step 3 of 3
Add egg, vegetables and flour to noodles. Season with pepper. Stir to combine. Spoon 2 tablespoonfuls of mixture onto tray, leaving a 3cm gap between each fritter. Spray lightly with oil. Bake for 30 minutes or until golden. Serve with yoghurt.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.