Root Vegetable Fritters

• ½ cup of plain flour
• ½ Teaspoon salt
• ½ Teaspoon curry powder
• ½ Teaspoon baking powder
• ¼ Cup finely chopped onion
• ½ Cup milk
• 1 Cup grated root vegetables ( sewed, parsnip, carrot,Pumpkin
  or kumara )
• 1 Egg white
• 2 Tablespoons canola or olive oil

Sift flour, salt, curry & baking powder into a bowl.

Gradually add milk, mixing until smooth. Stir in the vegetables.

In an another bowl, beat egg white until stiff but not dry.

Slowly fold egg white into the mixture.

Place on a lightly sprayed oven tray teaspoonful drops.

Bake at 180C for 10 minutes, turning once or twice.

Makes lots.

Dietitian’s comments: It is good to encourage kids to eat root vegetables. It is packed with vitamins, minerals & carbohydrates.

Baking is a healthy way of cooking the fritters instead of the traditional frying.