Corn and broccoli fritters Delicious, nutritious and versatile. These fritters make the perfect breakfast, lunch or dinner or light snack depending on the portion. Breakfast Main Snack Print this recipe Details Serves: Serves 4Number of ingredients: 13 IngredientsTo prep: 15 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1283kJProtein: 16.8gFat (total): 8.8g- Saturated Fat: 2.4gCarbohydrate (total): 35.7gFibre: 8.6gSodium: 316mg Ingredients 1 cup (95g) small broccoli florets, chopped ¾ cup (120g) wholemeal self-raising flour 1 egg ½ cup (125ml) skim milk 400g (12½ ounces) canned brown lentils, rinsed, drained 1 cup (160g) frozen corn kernels, thawed ⅓ cup (40g) grated low-fat cheddar 2 green onions (scallions), sliced thinly ¼ cup finely chopped fresh basil 1 tablespoon olive oil 2 medium tomatoes (300g), chopped ⅓ cup loosely packed fresh basil leaves, extra 2 teaspoons balsamic vinegar Method Pour boiling water over broccoli in a medium heatproof bowl; stand for 1 minute, drain. Place flour in a large bowl; make a well in the centre. Gradually whisk in the egg and milk until smooth. Stir in lentils, corn, broccoli, cheese, onion and basil. Season with pepper. Heat oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of the batter into the pan in batches, allowing room for spreading. Cook for 2 minutes each side or until golden brown and cooked through. Repeat to make a total of 12 fritters. Combine tomato, basil and vinegar in a small bowl. Serve fritters with tomato mixture.
