Veggie hash browns with avocado on toast

1 cup self-raising flour

3 eggs, lightly whisked

1/2 cup milk

3/4 cup grated cheese

1/4 onion, finely diced

1 tbsp parsley, finely chopped

Salt and pepper, to taste

Extra virgin olive oil, for frying

Wholegrain toast, to serve

Sliced avocado, to serve

2 cups of vegetables of your choice, such as:

1/2 cup red capsicum, de-seeded and diced

1/2 cup corn kernels, parboiled

1/2 cup carrot, grated

1/2 cup baby spinach, shredded

Or any other combination of coloured vegetables

To make the fritter base, combine the flour, eggs, milk, cheese, onion, parsley and salt and pepper in a large bowl.
Add 2 cups of different coloured vegetables to the base mixture and stir to combine.
Heat olive oil in a large non-stick fry pan. Add 1/4 cup of fritter mixture to the pan at a time, allowing room for the fritters to spread.
Cook for 2-3 minutes on a medium heat. Flip and cook for a further 2-3 minutes or until fritters are lightly browned and cooked through.
Serve with wholegrain toast and sliced avocado.