Fast and fantastic vegetarian meals, using six ingredients!
Ingredients
- 2 tablespoons korma curry paste
- 1 cup self-raising flour
- 3 eggs, lightly beaten
- 2 corn cobs, kernels removed
- 1 medium carrot, peeled, grated
- 2 tablespoons Azalea grapeseed oil
Method
- Step 1Process curry paste, flour, egg and half the corn kernels until combined. Transfer to a bowl.
- Step 2Squeeze excess liquid from carrot. Add carrot and remaining corn to curry paste mixture. Season with salt and pepper. Stir to combine.
- Step 3Heat half the oil in a large, non-stick frying pan over medium-low heat. Add 2 heaped tablespoons mixture to pan. Spread slightly with a spatula. Repeat to make 4 fritters in total. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining oil and mixture to make 12 fritters. Serve.
- Low carb
- Low kilojoule
- Vegetarian
Nutrition
1830 kj
Energy
24.1g
Fat Total
7.8g
Saturated Fat
4.8g
Fibre
11.6g
Protein
167mg
Cholesterol
600mg
Sodium
40.9g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Sour cream and salad leaves.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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