Sweetcorn and courgette breakfast fritters with lime yoghurt

Name: Sweetcorn and courgette breakfast fritters with lime yoghurt
Total time: 30 min
Cuisine: Australian
Ingredients: 2 courgettes, coarsely grated; 200g tinned sweetcorn, drained; 3 spring onions, sliced; 100g plain flour; 100g liquid egg white; 1 tsp ground cumin; 150g 0% fat Greek yoghurt; 1 lime, zest and juice; 2 tsp low fat cooking spray

Crisp edged fritters packed with sweetcorn, courgette and spring onion, served with a sharp lime yoghurt.

Time30 min
LevelEasy
Costabout £0.85 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2courgettescoarsely grated
200 gtinned sweetcorndrained
3spring onionssliced
100 gplain flour
100 gliquid egg white
1 tspground cumin
150 g0% fat Greek yoghurt
1limezest and juice
2 tsplow fat cooking spray

Method

1
Squeeze the grated courgette hard in a clean tea towel to remove the water.
2
Mix the courgette, sweetcorn, spring onion, flour, egg white and cumin in a bowl. Season well.
3
Stir the yoghurt with the lime zest and half the lime juice. Set aside.
4
Spray a non stick frying pan and heat over a medium heat. Drop in spoonfuls of batter and flatten gently. Cook for 3 minutes per side until golden.
3 min
5
Cook in batches, keeping the fritters warm.
6
Serve with the lime yoghurt and a squeeze of the remaining lime.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.