Sweetcorn, Courgette and Feta Fritters
How to Make It
Preheat the oven to 190C.
Place the parsnip and carrot into a baking tray and drizzle with olive oil. Mix well so the vegetables are coated evenly.
Bake for 50-60 minutes, adding the broccoli for the last 20 minutes (make sure it is evenly coated in oil).
Meanwhile mix the courgette, sweetcorn, egg, flour and feta in a bowl with plenty of black pepper. Split into 3 and form into patties.
Heat olive oil over a medium heat and cook the patties for 5 minutes on each side until golden brown and cooked through.
Serve the fritters and vegetables together.
- ¼ courgette cut into matchsticks
- 100g sweetcorn
- 1 egg
- 2tbsp plain flour
- 20g feta crumbled
- Olive oil
- 1 parsnip cut into bite-sized pieces
- 1 carrot cut into bite-sized pieces
- 4 florets of broccoli
- Black pepper to taste