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- 200g potato, peeled and grated
- 75g carrot, grated
- 180g courgette, grated
- 60g tinned salt-free sweetcorn, drained
- ½ onion, peeled and thinly sliced
- 75g self-raising wholemeal flour
- 10g flat-leaf parsley, roughly chopped
- ½ tsp dried oregano
- 3 medium eggs, yolk and whites separated
- 25g sunflower oil
- 3tbsp light soft cheese
- 1tbsp chopped chives
Put the grated potato, carrot and courgette into a clean tea towel and squeeze tightly to get as much liquid out as possible. Tip into a large mixing bowl and add the sweetcorn, onion, flour, parsley, oregano and egg yolks. Season with black pepper and stir to combine.
Put the egg whites into a separate bowl and whisk until it forms stiff peaks. Mix some of the egg white into the vegetable mixture to loosen, then fold through the rest of the egg white.
Working in batches, heat a little of the oil into a large nonstick frying pan over a medium heat. Put 3-4 large heaped tbsp of the mixture around the pan and pat down with the back of a spatula. Cook for 4-5 mins on each side until dark golden brown. Repeat with the rest of the oil and fritter mixture.
Cool the fritters on a plate lined with kitchen paper or on a wire rack, so they don’t go soggy.
For each lunchbox, pack 3 fritters in the main compartment. Put 1tsbp soft cheese into a small lidded pot and sprinkle with some chives. Pack with an ice pack or keep refrigerated until ready to eat.
Serve the fritters with the soft cheese and chives spooned on top.