#loveyourleftovers. Everyone loves fritters! These healthy fritters make for a great lunch, especially with a poached egg on top.
1 1/2 cups frozen corn
1/2 courgette, grated and liquid squeezed out
1 spring onion, thinly sliced (optional)
1/2 tsp baking powder
1/3 cup flour (e.g. buckwheat, wholemeal)
Pinch of chill flakes (optional)
1/2 Lebanese cucumber, grated
1/4 cup yoghurt
1 Tbsp mint, chopped
1. Prep fritter batter. Mix all fritter ingredients in a bowl with 1/2 tsp salt until combined.
2. Cook fritters. Heat 1/2 tsp oil in a non-stick fry-pan on medium heat. Add about 2 Tbsp mixture per fritter to pan and cook, in batches, for 1–2 minutes each side, until golden and cooked through. Use another 1/2 tsp for second batch. Season cooked fritters.
3. Prep tzatziki. Squeeze grated cucumber to rid any excess water, then add to a bowl. Fold through yoghurt and mint and season.
4. Serve fritters topped with tzatziki.
Tip, add a poached egg for extra protein.
Nutritional Info (per serve)
Energy (kJ): 1144
Energy (Cal): 278
Carbohydrate (g): 37.1
Protein (g): 14.8
Fat (g): 5.8
Saturated Fat (g): 1.5
Sugars (g): 5.8
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