Sweet corn fritters with tomato chutney
Serves:
4
Time to make:
20 mins
Total cost:
$12.28 / $3.07 per serve
(at time of publication)
(at time of publication)
Health information:
High fibre
Low fat
Low sodium
Vegetarian
Gluten-free
High protein
Instructions
Instructions and steps:
Step 1 Combine corn, capsicum, green onions, chickpeas and eggs in a bowl.
Step 2 Heat a large non-stick frying pan over medium heat. Spray with oil. Scoop 2/3 cup of mixture into pan. Repeat with remaining mixture for a total of 8 fritters. Cook for 3–4 minutes each side or until golden. Cook in batches if needed.
Step 3 Serve with cottage cheese, tomato chutney, rice and salad.
Variations
Serve fritters with sliced smoked salmon. Omit tomato chutney and top with light sour cream.
About this Recipe
Photography: André Martin
First Published:
June 2009
Rating:
(1 vote)
Add your comment
- Log in or register to post comments
- Create a new MyHFG account
- Already a MyHFG member? Log in!
Full ingredient list:
- 410g can corn kernels, drained
- 1 medium red capsicum, finely diced
- 4 green onions, finely chopped
- 1 cup canned chickpeas, rinsed, drained, mashed
- 4 eggs, lightly beaten
- olive oil spray
- 2/3 cup low-fat cottage cheese
- 2/3 cup tomato chutney
- 4 cups cooked rice, to serve
- large green salad, to serve
Nutritional information (per serve)
Energy:
2120kJ
Calories:
507cal
Protein:
24g
Fat:
9g
- saturated:
2g
Carbohydrates:
80g
- sugars:
10g
Dietary Fibre:
6g
Sodium:
440mg
Calcium:
80mg
Iron:
2mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours
A nice recipe for corn fritters. Don't forget a sprinkle of S&P, or at least some pepper! Nice texture, tasty.