Curried Corn, Carrot and Zucchini Fritters

Serves 4, Prep and Cook: 30 mins

250g pkt 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 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 with salt and pepper. 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.