Ingredients:
250g packet of zucchini spaghetti
2x 125g cans of corn kernels
1 1/2 cups shredded carrot
4 green spring onions; thinly sliced
2 tblspns garlic paste
2 eggs lightly beaten
1 1/2 cups SR flour
2 tspns mild curry powder
Salt and pepper to taste
2 tblspns olive oil
Greek yoghurt
Lemon wedges
Baby spinach leaves
Tomato wedges
Chopped cucumber
Method:
Coarsely chop zucchini
Place in large bowl
With corn, carrot, onions, garlic
Toss well
Add eggs, flour & curry powder
Season and mix well
Heat 1/2 oil Large non stick pan
Med-high heat
Add 1/3 cup fritter mixture
Spread into a 9 cm circle
4 fritters at a time
Cook approximately 3 minutes each side
Serve with yoghurt, lemon wedges
Spinach, tomato and cucumber salad
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