Curried Corn, Carrot and Zucchini Fritters Go organic

Serves 4, Prep 15 mins, Cook 12 mins Organic wine is becoming more and more popular with consumers who care for the environment and want a more natural wine. So what is organic wine? Put simply, it’s wine made from grapes that have been grown without the

250g packet zucchini spaghetti 2 x 125g cans corn kernels,

drained, rinsed 1½ cups shredded carrot 4 green spring onions, thinly

sliced 2 tsps garlic paste 2 eggs, lightly beaten ½ cup self-raising flour 2 tsps mild curry powder Salt and pepper, to taste 2 tblsps vegetable oil Greek yoghurt, lemon wedges, baby spinach leaves, tomato wedges and chopped cucumber, to serve

1 Coarsely chop the zucchini. Place in a large bowl with corn, carrot, onions and garlic. Toss well. Add eggs, flour and curry powder. Season. Mix well. 2. Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add ¹⁄³ cup fritter mixture. Spread evenly into a 9cm circle. Repeat to make four fritters. 3 Cook for about 3 minutes on each side, or until golden brown. Remove. Repeat with remaining oil and fritter mixture to make another four fritters. 4 Serve with yoghurt, lemon wedges and combined spinach, tomato and cucumber.