CORN & BROCCOLI FRITTERS

PREP + COOK TIME 30 MINUTES SERVES 4 (MAKES 12)

1 cup (95g) small broccoli

florets, chopped

¾ cup (120g) wholemeal

self-raising flour

1 egg

½ cup (125ml) skim milk

400g can brown lentils, rinsed, drained 1 cup (160g) frozen corn kernels, thawed 1/3 cup (40g) grated low-fat

cheddar cheese

2 green onions, sliced thinly

¼ cup finely chopped fresh basil 1 tablespoon olive oil

2 medium tomatoes (300g), chopped

1/3 cup loosely packed fresh basil

leaves, extra

2 teaspoons balsamic vinegar

1 Pour boiling water over broccoli in a medium heatproof bowl; stand for 1 minute. Drain.

2 Place flour in a large bowl; make a well in the centre. Gradually whisk in the egg and milk until smooth.

Stir in lentils, corn, broccoli, cheese, onion and basil. Season with pepper.

3 Heat oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of the batter into the pan, in batches, allowing room for spreading. Cook for 2 minutes each side or until golden brown and cooked through. Repeat to make a total of 12 fritters.

4 Combine tomato, basil and vinegar in a small bowl.

5 Serve fritters with tomato salad.