Corn & courgette fritters

Serves: 6
Prep: 5
Cook: 20

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. Step 1

    Combine all ingredients (except oil and salsa items) in a large bowl and mix well.

  2. Step 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. Step 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. Step 4

    Stir salsa ingredients together in a bowl.

  5. Step 5

    Serve fritters warm or at room temperature, topped with avocado salsa.

Tips

  • Add a poached egg to serve if you wish.

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