Sweetcorn, Courgette and Feta Fritters with Roasted Vegetables

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

Reviews