Spiced Carrot, Corn and Capsicum Fritters

Spicy and delicious. The whole family will love these. Perfect as a family meal, leftovers for lunches or simply as a snack!


Cooking oil spray or non-stick pan
1 small red onion, finely chopped
1 garlic clove, crushed
1tsp ground cumin
1tsp paprika
2 eggs
120 mls/ 4tbsp skimmed milk
90g (1/2 cup) self-raising flour
420 gr tin sweetcorn (drained)
300g (3 medium) carrots, grated
1 small red capsicum, diced
2tbsp chopped fresh coriander leaves


Put a non-stick frying pan over a medium heat and spray with oil. When hot, add the onion and capsicum and cook for 5 min or until softened. Add the garlic and spices and cook, stirring, for 1 min. Set aside in a bowl to cool.
Whisk the eggs, milk and flour together in a large bowl. Stir in the sweetcorn, carrots, coriander and cooled onion mixture, then season with ground black pepper.
Put the cleaned frying pan back over a medium heat and spray with oil. Spoon 4 x 2tbsp dollops of mixture into the pan. Cook for 2–3 min on each side until golden and cooked through, then set aside on baking paper. Repeat with the remaining mixture to make 12 fritters. Alternatively, cook on a bbq.

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