These little fritters are perfect for small hands. They can be made as small as you like and they pack a lot of nutrition into an easy-to-eat parcel.
4 slices bacon, finely chopped
1 small onion, finely chopped
3 cups frozen mixed vegetables, (corn, peas, carrots, green beans)
1 1/2 cup panko bread crumbs
1 cup grated aged cheddar
1 tsp canola oil
1 cup 2% Greek yogurt
1 tbsp finely chopped parsley
1 tbsp lemon juice
Line a baking sheet with waxed paper.
Heat an extra-large non-stick frying pan over medium. Add bacon and onion. Cook until onion starts to brown and bacon is crispy, 7 to 8 min. Add frozen vegetables. Cook until thawed and any liquid has evaporated, about 3 min.
Transfer vegetable mixture to a food processor. Pulse until it’s chunky but comes together. Add panko, cheddar and eggs, and pulse until combined. Scoop 1/3 cup of the batter and shape into a patty about 3 in. wide and 3/4 in. high. Repeat with remaining batter to make 10 patties. Place on prepared sheet.
Wipe same pan clean and set over medium. Add oil, then patties, about 5 at a time. (You may need to do this in several batches.) Cook until golden, 2 to 4 min per side. Transfer to a platter. Repeat with remaining patties.
Stir yogurt with parsley and lemon juice. Serve with fritters.
Protein 25g, Carbohydrates 40g, Fat 28g, Fibre 5g, Sodium 500mg.
Originally published in the Today’s Parent October 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.