Sweet corn fritters with tomato chutney

Make these low-cost, easy fritters in advance to pack for picnics or a lunchbox, or serve them hot from the frying pan.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

410g can corn sweetcornXkernels, drained

1 medium-sized red capsicum, finely diced

4 spring onions, finely chopped

1 cup canned chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed, mashed

4 eggs, lightly beaten

olive spray oil

⅔ cup tomato chutney

⅔ cup cottage cheese

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 In a bowl combine corn, capsicum, onions, chickpeas and eggs.

2 Heat a large non-stick frying pan over a 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.

3 Serve with chutney and cottage cheese.

Serving suggestion

Serve with rice and a green salad.

Variations

Make it gluten free: Check tomato chutney is gluten free.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 18 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 23 g

Dietary fibre 7 g

Sodium 430 mg

Calcium 100 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Sep 2009

2 comments on Sweet corn fritters with tomato chutney

Laura Pastore February 12, 2022 at 10:29 am #

can I substitute ricotta for cottage cheese ?

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- Jen deMontalk February 16, 2022 at 12:09 pm #
  
  Hi Laura
  Thanks for your question. Yes that should be fine. Ricotta is higher in saturated fat and energy, so be mindful of that.
  
  Warm regards
  Jenny, HFG editor
  
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