carrot & pea fritters

Written By Angelica Pupillo

If you have a teen that wants to eat their lunch on the go, this is the recipe you’ve been looking for. Not only does this recipe contain four different plants (we LOVE fibre), it also has some protein from the eggs to keep them full and some wholemeal flour for longer lasting energy - it’s the whole package. Oh, most importantly, taste DELICIOUS! You can prep these on a Sunday and have them ready to pack for a few days during the week, which is such a win! Recipe is below 👇

recipe (makes 6)

ingredients

  • 1 cup frozen peas

  • 1 carrot, grated

  • 1 cup wholemeal flour

  • 1 tbsp Italian seasoning

  • 1/3 cup fresh parsley, chopped

  • 1 tsp baking powder

  • Pinch of salt

  • 3 eggs

  • 1/2 cup milk

  • Olive oil for cooking

method

1. Peal and grate the carrot and add it to a large bowl with the peas, flour, Italian seasoning, parsley, baking powder, salt, eggs and milk.

2. In a large frypan over medium high heat, pour in a dew tbsp of olive oil. Once it is warm, add a few dollops of the fritter mix. Cook for 2-3 minutes and then flip and allow to cook for another 2-3 minutes.

3. Remove from the pan and pop it on a paper towel lined plate to absorb any excess oil.

4. Repeat until you have used all the mixture.

tip

You can have fun with this recipe and use it as a base to add more to your diet. Instead of using carrot, why not try sweet potato or pumpkin??

hungry for more?

For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.

Angelica Pupillo
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seed filled muesli bars