Sweetcorn, Courgette and Feta Fritters with Roasted Vegetables

Sweetcorn, Courgette and Feta Fritters with Roasted Vegetables (V, DF, GF, NF)

Ingredients 

•       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

Method

1. Preheat the oven to 190C.
2. Place the parsnip and carrot into a baking tray and drizzle with olive oil. Mix well so the vegetables are coated evenly.
3. Bake for 50-60 minutes, adding the broccoli for the last 20 minutes (make sure it is evenly coated in oil).  
4. Meanwhile mix the courgette, sweetcorn, egg, flour and feta in a bowl with plenty of black pepper. Split into 3 and form into patties. 
5. Heat olive oil over a medium heat and cook the patties for 5 minutes on each side until golden brown and cooked through.
6.  Serve the fritters and vegetables together.

Nutrition Facts