Corn & courgette fritters

Current rating: 3.9 (7 ratings)
Serves 6
Prep 5
Cook 20
A tasty vegetarian breakfast alternative, crisp on the outside, soft on the inside and flavour packed.

Description

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

Weight, measurement and temperature conversions

View nutrition information per serve

  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.

Tips

  • Add a poached egg, or a spoonful of thick Greek yoghurt, to serve if you wish.