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Easy & Healthy Veggie Fritters

Easy & Healthy Veggie Fritters

If you’re anything like me, you’re hopeless with work lunches. Each Sunday I vow to cook up a storm, but I still end up failing each and every time. Last week, I bought lunch EVERY day at work, and spend almost $100 by the end of the week.

Not only was it sending me broke, it was definitely not helping my healthy eating goal either. Too often I’d go with good intentions to buy a salad, only to leave with a giant tub of wedges or lasagne.

Veggie mix ready to be made into fritters.

I got so fed up with this ordeal, I started brainstorming what the heck I could make that would freeze, reheat and still be delicious. The answer? Delicious, healthy, guilt-free, easy to make VEGGIE FRITTERS!

Now I’ve attempted to make fritters before and failed stunningly. Unless you get the proportion of flour to egg to veggies right, you won’t succeed. I promise you – these are real winners.

They’re crisp on the outside, and hold together well (even when reheated!). I paired them with smashed avocado & natural yoghurt for the perfect work lunch. They take no time to make, and will last months in the freezer.

Fritters that have just been placed on the frying pan in coconut oil.

You’ll need:

-       can of corn (drained)

-       2 grated carrots

-       2 grated zucchinis

-       1 grated sweet potato

-       1 cup of flour

-       2 tsp lemon rind

-       1 tsp lemon juice

-       4 eggs

-       coconut oil

Cook for 4 minutes on the first side, then flip when they are brown and crunchy.

Grab your food processor, and chuck in all veggies except the corn. I peeled the carrots and sweet potato, but you don’t have to if you don’t have the time. If you don’t have a food processor, I have some bad news. Grab the grater, and grate all the veggies except corn.

Throw the grated veggies in a bowl, and stir in the corn and lemon rind/juice.

Once mixed, add in the eggs and flour. Combine well until mixed thoroughly.

Heat a fry pan to low-medium heat, and add a couple of tsp of coconut oil. Once heated, grab a tbsp. of mixture and place on the fry pan. Squash it down with the back of the spoon so it’s flattish, and cook for 4 minutes, then flip and cook for another few minutes.

Fritters always take a little bit longer to cook than you think, so don’t be afraid to give them a few extra minutes if you think they need it.

Top with fresh avocado & greek yoghurt for the ultimate work lunch, and enjoy! 

Add a fab magazine and BAM - the perfect lunch break recipe. 

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