Sweetcorn, Courgette and Feta Fritters with Roasted Vegetables
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Method
- 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
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
- 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
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
Reviews
Description
Method
- 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
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
- 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
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