Sweet corn fritters with tomato chutney
- 410g can corn kernels, drained
- 1 medium-sized red capsicum, finely diced
- 4 spring onions, finely chopped
- 1 cup canned chickpeas in spring water, drained, rinsed, mashed
- 4 eggs, lightly beaten
- olive oil spray
- 2/3 cup tomato chutney
- 2/3 cup cottage cheese
Total fat 14g
Saturated fat 4g
Dietary fibre 7g
1 In a bowl combine corn, capsicum, onions, chickpeas and eggs.
2 Heat a large non-stick frying pan over a medium heat. Spray with oil. Scoop 2/3 cup of mixture into pan. Repeat with remaining mixture for a total of 8 fritters. Cook for 3-4 minutes each side or until golden.
3 Serve with chutney and cottage cheese.
Serve with rice and a green salad.
Make it gluten free: Check tomato chutney is gluten free.
Hanu de Jong
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