Sweet corn fritters with tomato chutney
(at time of publication)
- 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
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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.
Serve with rice and a green salad.
Make it gluten free: Check tomato chutney is gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 7g
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can I substitute ricotta for cottage cheese ?
Thanks for your question. Yes that should be fine. Ricotta is higher in saturated fat and energy, so be mindful of that.
Jenny, HFG editor