Corn and broccoli fritters Delicious, nutritious and versatile. These fritters make the perfect breakfast, lunch or dinner or light snack depending on the portion. Breakfast Main Snack Details Serves: Serves 4Number of ingredients: 13 IngredientsTo prep: 15 Minutes PrepTo cook: 15 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1283kJProtein: 16.8gFat (total): 8.8g- Saturated Fat: 2.4gCarbohydrate (total): 35.7gFibre: 8.6gSodium: 316mg Ingredients 1 cup (95g) small broccoli florets, chopped ¾ cup (120g) wholemeal self-raising flour 1 egg ½ cup (125ml) skim milk 400g (12½ ounces) canned brown lentils, rinsed, drained 1 cup (160g) frozen corn kernels, thawed ⅓ cup (40g) grated low-fat cheddar 2 green onions (scallions), sliced thinly ¼ cup finely chopped fresh basil 1 tablespoon olive oil 2 medium tomatoes (300g), chopped ⅓ cup loosely packed fresh basil leaves, extra 2 teaspoons balsamic vinegar Method Pour boiling water over broccoli in a medium heatproof bowl; stand for 1 minute, drain. Place flour in a large bowl; make a well in the centre. Gradually whisk in the egg and milk until smooth. Stir in lentils, corn, broccoli, cheese, onion and basil. Season with pepper. Heat oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of the batter into the pan in batches, allowing room for spreading. Cook for 2 minutes each side or until golden brown and cooked through. Repeat to make a total of 12 fritters. Combine tomato, basil and vinegar in a small bowl. Serve fritters with tomato mixture.
