Sweetcorn and carrot fritters
2
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned corn kernels, rinsed and drained
1 420g can
Carrot(s)
2 large, coarsely grated (see tip)
Garlic
1 clove(s), crushed
Ground cumin
1 tsp
Smoked paprika
2 tsp
White self-raising flour
½ cup(s), (75g)
Egg(s)
5 medium
99% fat-free, plain or natural yoghurt, unsweetened
100 g
Lemon juice
¼ cup(s), (60ml)
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g cans)
Cherry tomatoes
400 g
Red onion
1 small, thinly sliced
Fresh flat-leaf parsley
2 tbs, finely chopped, plus extra to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Line a baking tray with baking paper. Place corn, carrots, garlic and spices in a large bowl and stir to combine. Season with salt and pepper and stir in flour. Lightly beat 1 egg, then add to mixture and mix well. Shape mixture into 8 patties. Transfer to a plate and set aside.
2
Lightly spray a large non-stick frying pan with oil and heat over mediumhigh heat. Fry patties, in batches of 4, for 3 minutes each side or until just golden. Transfer to baking tray and keep warm in oven. Repeat with remaining patties.
3
Wipe pan clean. Lightly spray with oil and fry remaining eggs for 3-4 minutes or until whites are set and yolks are still soft.
4
Meanwhile, combine yoghurt and lemon juice in a small bowl and season with salt and pepper. In a separate medium bowl, combine chickpeas, tomatoes and red onion. Spoon over yoghurt mixture, sprinkle with parsley and toss to combine.
5
Serve fritters with fried eggs and chickpea salad, sprinkled with extra parsley and black pepper.
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