CORN & COURGETTE FRITTERS

Introducing one of my most versatile recipes! These wonderful fritters are so quick & east to cook that they are ideal for any time of day. They can easily be made up and put in the fridge ready to heat up for a quick breakfast on the go; or served with all the toppings to impress your brunch guests. A few days ago I made these up for breakfast with halloumi, yesterday lunch I added in some sweetcorn and served with halloumi, guac & some fresh radishes, and my flatmate changed the flavours up a bit and turned it into a supper dish! A 3-in-1 recipe, I am too kind!

INGREDIENTS:

  • 1 courgette, grated and excess water drained out
  • 1/2 tin of sweetcorn
  • 1 egg
  • 1 cup of oats, blended into a flour
  • A sprig of fresh mint
  • Cayenne pepper
  • Salt + Pepper

METHOD:

1. In a bowl, combine all the ingredients into a nice messy & sticky mixture
2. In a hot frying pan, add a small splash of oil
3. Make the mixture into medium balls with your hands, before placing them in the pan and flattening them into patties 
4. Cook for about 3 minutes on each side, so they are golden brown and hold together 
5. Cook up your toppings: I’ve gone for grilled halloumi, guac & radishes, but stewed cherry tomatoes & hummus would also be dreamy!
6. Serve up a storm!

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