Corn & courgette fritters

Name: Corn & courgette fritters
Prep time: 5 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 6

Prep

5 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

5 min

Cook

20 min

Serves

Skill

Lunchbox Soy Milk Mains Health Snacks

A tasty vegetarian breakfast alternative, crisp on the outside, soft on the inside and flavour packed.

Ingredients

1 cup grated courgette (approx. 1 medium)
1 cup frozen corn kernels, thawed and drained
1/2 red onion, finely diced
1/2 cup So Good Regular Soy Milk
1 large egg
1/2 cup wholemeal self-raising flour
pinch salt and cracked black pepper
2 tsp olive oil, to cook

Avocado salsa

1 avocado, diced
1 cup diced tomato
handful fresh coriander leaves, torn
lime juice to taste

Nutrition per serving

Weight, measurement and temperature conversions

609 kJ

energy kj

5 g

protein

1 g

saturated fat

5 g

dietary fibre

15 g

carbohydrate

3 g

sugars

122 mg

sodium

Method

Combine all ingredients (except oil and salsa items) in a large bowl and mix well.
Place a large skillet over medium heat and drizzle in half the olive oil. Scoop 1/4 cup portions of batter onto the pan.
Cook fritters 3 - 4 minutes. Flip and cook a further 3 minutes until golden and cooked through. Repeat with remaining batter and oil.
Stir salsa ingredients together in a bowl.
Serve fritters warm or at room temperature, topped with avocado salsa.

1 cup grated courgette (approx. 1 medium)
1 cup frozen corn kernels, thawed and drained
1/2 red onion, finely diced
1/2 cup So Good Regular Soy Milk
1 large egg
1/2 cup wholemeal self-raising flour
pinch salt and cracked black pepper
2 tsp olive oil, to cook