Sweet corn, courgette and tofu fritters with chive yoghurt
- 4 eggs
- ½ cup wholemeal self-raising flour
- 250g firm tofu, mashed
- 1 ½ cups corn sweetcornXkernels
- 2 large courgetteszucchini, summer squashX, coarsely grated, squeezed to remove excess moisture
- ⅓ cup chopped fresh chives
- 3 teaspoons lemon zest
- ½ teaspoon salt
- cracked black pepper
- 1 tablespoon olive oil
- 1 long red chilli, seeded, finely chopped
- ½ cup low-fat plain yoghurt
- 100g rocketarugulaX, to serve
1 Whisk eggs in a large bowl until well combined. Slowly whisk in flour until smooth. Add mashed tofu, corn, courgette, 2 tablespoons of the chives and 2 teaspoons of the lemon zest. Stir until well combined; season with cracked black pepper.
2 Heat half the olive oil in a large non-stick frying pan over medium-high. Add 3 x 1/3-cups of mixture to pan and cook fritters for 2-3 minutes each side, or until golden and cooked through. Repeat with remaining batter to make 12 fritters in total, adding remaining oil as necessary.
3 Meanwhile, combine chilli, cottage cheese, remaining chives and zest in a bowl. Serve fritters topped with a dollop of cottage cheese mix and rocket.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 8g
You can use fresh, frozen or canned corn kernels in this recipe.
Make it gluten free: Use gluten-free flour and check tofu is gluten free.
Fritters are suitable to freeze.
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