Corn & courgette fritters

  • Skill Easy
  • Prep time 5 mins
  • Cook time 20 mins
  • Servings 6

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

Method

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

Tips

  • Add a poached egg, or a spoonful of thick Greek yoghurt, to serve if you wish.
  • Per Serve
  • Energy (kJ)
    609
  • (Cal)
    145
  • Protein (g)
    5
  • Fat (g)
    7
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    15
  • Sugars (g)
    3
  • Dietary Fibre (g)
    5
  • Sodium (mg)
    122
  • Potassium (mg)
    404
  • Calcium (mg)
    33
  • Iron (mg)
    1.4
  • PlantSterols (g)
    2