05/02/2021 
CategoryBreakfast, Everyday, Recess, Snacks, Snacks, Vegetarian, Wholegrains
Yields24 ServingsQuarter (6 Servings)Half (12 Servings)Default (24 Servings)Double (48 Servings)Triple (72 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 cups wholemeal self-raising flour
4 eggs
2 x 420g can baked beans
½ cup brown onion, finely diced
¼ cup capsicum, finely diced
¼ cup extra virgin olive oil
½ cup parsley, finely chopped
½ cup reduced-fat grated cheese
Method
1
Add self-raising flour into large bowl. Create a well in the middle.
2
Beat eggs in a smaller, separate bowl, then pour into the well of the flour. Mix to combine.
3
Add the remaining ingredients. Mix to combine.
4
Spray a non-stick frypan with canola oil spray and bring to a low-medium heat.
5
Using approx. ¼ cup per fritter, spoon mixture onto pan and cook for approx. 3 minutes each side or until golden.
6
Transfer to a wire rack to cool before serving.
Variations
- Substitute the ½ cup capsicum with any vegetable, such as grated carrot, grated zucchini or corn kernels.
Ingredients
2 cups wholemeal self-raising flour
4 eggs
2 x 420g can baked beans
½ cup brown onion, finely diced
¼ cup capsicum, finely diced
¼ cup extra virgin olive oil
½ cup parsley, finely chopped
½ cup reduced-fat grated cheese
Directions
1
Add self-raising flour into large bowl. Create a well in the middle.
2
Beat eggs in a smaller, separate bowl, then pour into the well of the flour. Mix to combine.
3
Add the remaining ingredients. Mix to combine.
4
Spray a non-stick frypan with canola oil spray and bring to a low-medium heat.
5
Using approx. ¼ cup per fritter, spoon mixture onto pan and cook for approx. 3 minutes each side or until golden.
6
Transfer to a wire rack to cool before serving.
