BBQ Sweetcorn & Carrot Fritter
A sweet
and savoury dish.
Recipe created by Aramark.
Serves four
- 200 g Sweetcorn
- 40 ml BBQ Sauce
- 200 g Carrots (peeled and grated)
- 4 eggs (beaten)
- 80 g Flour
- 60 g Onion (thinly sliced)
- Salt and pepper to taste
- 2 tbs Olive oil
Nutritional information
Per serving: 409 Kcal
Environmental Impact
Per serving:
233 grams CO2 equivalence - carbon footprint
292 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Season and mix the sweetcorn, onion and carrots.
Beat the flour and the egg, and mix with the vegetables.
Using a large spoon, drop the mix into a non-stick pan with a little oil, cook either side for 3 minutes.
Serve hot with BBQ dipping sauce.
Nutritional Advice
For a healthy and sustainable diet, eat plenty of plant-based foods such as vegetables, fruits, pulses and whole grains.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.
