Rejoice, Aussies! Spring has finally sprung, and what better way to celebrate than with some corn and zucchini fritters? A breakfast and lunch staple (okay, maybe even dinner, too), they’re easy to make and pack serious flavour. Not to mention, they’re an all round favourite with family and friends (and might even trick the kids into eating their veggies).
A recent study held by Roy Morgan revealed, “Between 2012 and 2016, the number of Australian adults whose diet is almost all, or completely vegetarian, has risen from 9.7% of the population (1.7 million people) to almost 11.2% (2.1 million).”
Vegetarian or not, we believe balanceis the key to a happy and healthy lifestyle. Whatever you choose to make, these corn and zucchini fritters will be a great addition as a side or main dish. Add on a poached egg and some avo for brekkie, pair with a side salad and seared salmon for lunch, or simply enjoy on their own.
Combine corn, zucchini, onion, garlic, lemon, celery, chili and coriander in a bowl and mix together.
Add flour to lightly coat all the ingredients.
Add the egg, pepper and milk and mix thoroughly.
Spoon onto a hot non-stick pan and cook until they rise slightly and brown underneath.
Turn over and wait until they rise.
Serve with a garlic, lemon and yoghurt dressing!
Recipe courtesy of Lifestyle – Hopewood’s Recipe to Wellbeing
This delectable recipe comes from lifestyle website hopewoodlifestyle.com and their new book Lifestyle – Hopewood’s Recipe to Wellbeing. The unique coffee-table book has over 100 healthy vegetarian recipes as well as advice on a myriad of topics, including detoxing, juicing, stress management and nurturing your body.
Use the code word SPORTELUXE at the checkout to receive a 25% discount!