A delicious recipe by Vicky Foord. 

serves 4 I prep time =  5 minutes I cooking =  10 minutes  

Ingredients:  

  • 1 cup wholemeal self-raising flour  
  • 1 x 420g can corn kernel, drained 
  • 2 eggs  
  • ½ cup milk  
  • 100g feta crumbled 
  • 1 avocado, cut into 3cm pieces (anti-inflammatory ingredient) 
  • 100g baby spinach (anti-inflammatory ingredient) 
  • 100g cherry tomatoes, halved  
  • 1 tablespoon Extra Virgin Olive Oil (anti-inflammatory ingredient) 
  • salt and cracked pepper  
  • ¼ cup coriander leaves, chopped finely  
  • 1 lemon chopped into wedges, for serving  

Method:  

  1. Whisk milk and eggs in a large bowl. Whisk in flour, gradually, until mixture is smooth and well combined. Fold in corn, coriander and feta. Season with salt and pepper to taste.   
  2. Add ½ tablespoon of oil in a large non-stick frying pan on medium-high heat. Spoon ¼-cupfuls of batter into pan. Cook for 2 - 3 minutes on each side, or until golden brown. Continue with batter to make 12 fritters.  
  3. Serve fritters with avocado, cherry tomatoes, baby spinach, feta and lemon wedges.  

 

 

Nutritional Information  

per serve  

Energy  

1272 kJ  

(303 cal)  

Total Fat  

11g 

Saturated Fat  

4g  

Carbohydrate  

35g  

Sugar  

6g  

Fibre  

6g  

Sodium  

325mg  

Protein  

15g  

 

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