Main Dishes

Mexican Veggie Fritter

August 12, 2016


My mother-in-law loves to go out to lunch and always wants a burger and fries. Now don’t get me wrong, I love a good burger, but I really need her to eat more veggies (we all need to eat more veggies). Bill is out of town and I have a ton of fresh vegetables in the garden, so for lunch we decide to stay in and make Mexican Veggie Fritters.


These are fun, fresh and light. Best thing is you can add what ever vegetables you want, the more the better! The green peppers, jalapeno, tomatoes, dill, coriander all were garden fresh!

Have fun experimenting with all sorts of combinations.

Mexican Veggie Fritter
Recipe type: Quick Meal
Prep time: 
Cook time: 
Total time: 
Serves: 6
A great quick meal for lunch, dinner or even a snack!
  • Veggie Fritter
  • ½ cup diced green peppers
  • ½ cup diced red peppers
  • ½ cup onions
  • ½ jalapeno pepper (seeded)
  • ½ cup diced tomatoes
  • 3 chopped green onions
  • pinch of coriander seeds
  • pinch of cumin
  • pinch garlic powder
  • salt and pepper to taste
  • ⅓ cup crumbled queso cheese
  • 1 large egg - beaten
  • ½ cup of flour
  • 1-2 tablespoons vegetable oil
  • Avocado Sauce
  • ½ Avocado
  • 5 oz plain greek yogurt
  • fresh dill
  1. Saute veggies and spices until almost tender - 4-5 min. Place veggie mixture in a glass bowl. Add cheese, egg and flour. Coat entire mixture.
  2. Heat pan with oil ( I used the same one I cooked the vegetables in). Form small patties with the vegetable mixture and place in hot oil.
  3. Cook 1-2 minutes each side until brown. Remove fritters from pan and pat dry with paper towel.
  4. Avocado Sauce
  5. In a blender, mix yogurt, avocado and dill until smooth. Spoon over cooked fritters and garnish with chives if desired.
  6. Serves 2



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