Motivation Monday: Vegetable Fritters

Vegetables? Hate ‘em? Love ‘em?

Think that they are tasteless and boring? Think again!

One of my all-time favourite things to do with veggies is to make veggie fritters. It is a great way to boost your veggie intake for the day, while also using up veggies you have in the fridge.

So why exactly should we aim for 5-6 serves of veggies a day? The scientific evidence of the health benefits of eating vegetables is well established.

Most vegetables are associated with reduced risk of certain cancers as well as reduction in cardiovascular disease risk.

Green veggies provide a good source of folate, essential for the peri-conception period, cruciferous veggies (such as broccoli, cauli, cabbage & bok choy) are helpful in protecting against some cancers and all vegetables provide vitamin C. Vitamin C is of particular importance during the winter and cold-season, and some research has suggested that you need about 200mg / day to help fight colds.

What are the best dietary sources of Vitamin C? Strawberries, kiwi, oranges and broccoli.

Vegetable Fritters


2 eggs, lightly beaten

1 onion, finely chopped

½ cup finely chopped broccoli or cauliflower

2-3 cups grated vegetables (zucchini, carrot, sweet potato,

parsnip or potato)

1/4 cup self-raising flour

1/2 teaspoon curry powder (optional*)

salt and cracked black pepper

natural yoghurt, salsa or chutney & avocado to serve


Combine the eggs, onion, broccoli and grated vegetables in a large bowl. Add the flour, *curry powder, salt and pepper and mix until well combined.

Heat a little olive oil in a non-stick frying pan over medium heat. Add heaped tablespoonfuls of the egg mixture to the pan and cook in batches for 2-3 minutes each side or until golden.

Transfer to a plate and keep warm.

Serve fritters with minted yoghurt, salsa or chutney and a side salad.


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