Sift the wholemeal self-raising flour into a large bowl.
In a separate bowl, whisk the eggs and milk together until well combined.
Add egg mixture to the flour and mix until just combined. Fold in the spinach, tomato, and add pepper to taste.
Heat a large non-stick frying pan over medium heat and spray with olive oil spray.
Place a scoop – about ¼ cup of mixture in the pan and cook for 2-3 minutes or until bubbles appear on the surface.
Flip over and cook for 1 minute.
Transfer to a plate. Cover to keep warm. Repeat with remaining mixture.
Serve 2 fritters with a side salad.
Serving Size 130g (2 fritters)
Servings 20
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