Prep + cook time 50 minutes (+ cooling)
- 2 sweetcorn cobs (800g)
- 2 small courgettes (180g)
- 1 medium carrot (120g),
- grated coarsely
- 2 eggs, separated
- 90g (½ cup) rice flour
- 2 tablespoons water
- 2 tablespoons rice bran oil
- avocado & coriander salad
- 1 large avocado (320g), cut into
- thin wedges
- 250g grape tomatoes, quartered
- 2 tablespoons lemon juice
- 7.5g (½ cup) loosely packed fresh
- coriander sprigs
1 Trim husks and silks from sweetcorn. Using a sharp knife, cut kernels from cobs. Cook sweetcorn in a small saucepan of boiling water for 8 minutes or until tender; drain, cool.
2 Coarsely grate courgette; squeeze out excess moisture. Combine courgette, sweetcorn, carrot, egg yolks, flour and the water in a medium bowl; season to taste.
3 Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg white into vegetable mixture. Shape mixture into 12 fritters.
4 Heat the oil in a large non-stick frying pan over medium heat; cook the fritters, in three batches, for 2 minutes each side or until browned and cooked through.
5 Meanwhile, make avocado and coriander salad.
6 Serve fritters with salad.
Avocado & Coriander Salad
Place ingredients in a small bowl; toss gently to combine. Season to taste.