Courgette and sweetcorn fritters with tomato salsa

A simple and versatile vegetarian main

2 ratings

20 minutes
Makes 4
1.5 of 5 a day

Nutrition: Per serving

Kcal327
Fat11.1g
Salt0.9g
Sugar9.1g

Courgette and sweetcorn fritters with tomato salsa

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This recipe is so easy to adapt to whatever you have in the fridge – it works well with courgette, pea and mint, or sweet potato, black bean and avocado. You can make the fritters in advance and reheat under the grill before eating.

Ingredients

150g cottage cheese
3 medium eggs
150g self-raising flour
250ml skimmed milk
1 lemon, zest only, finely grated
Freshly ground black pepper
1 x 198g can reduced-salt sweetcorn
2 tablespoons fresh chives, chopped
2 courgettes, coarsely grated
1 teaspoon sunflower oil
50g tomato salsa
200g green salad, to serve

Method

In a food processor, blend the cottage cheese, eggs, flour, milk and lemon with freshly ground black pepper until combined.
Transfer the batter to a large bowl and stir in the sweetcorn and chives.
Wrap the grated courgette in a clean tea towel and squeeze out the excess water before adding to the mixture.
Heat the oil in a large non-stick frying pan over a medium heat. Add serving spoons of the batter to the pan – spacing them apart.
Cook for 3–4 minutes on each side, until golden and cooked through.
Serve with salsa and salad, or with a poached egg for a delicious weekend brunch.