Corn and lentil fritters

This fritter recipe has been adapted from a Healthy Food Guide recipe. This easy and quick recipe makes a great tasty meal and any left overs are an excellent addition to the lunchbox.  The yields below allow for 2 fritters per portion.

SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  1. Gently mix together flour, baking powder, lentils, creamed corn, whole corn kernels, eggs and parsley until just combined
  2. Heat a well seasoned skillet or non-stick frying pan 
  3. Oil the pan with the canola oil
  4. Fry fritters in pan until golden brown on each side
  • 1 cup
    wholemeal flour
  • 1 tsp
    baking powder
  • 400 g
    canned lentils, drained, rinsed
  • 420 g
    canned cream corn
  • 420 g
    canned whole corn kernels, drained, rinsed
  • 3 
    eggs
  • ⅓ cup
    parsley, finely chopped
  • 1 tbsp
    canola oil
Per serve
  • Energy
    885kJ
  • Total Fat
    5.7g
  • Saturated Fat
    1.2g
  • Total Carbohydrate
    27.4g
  • Sugars
    2.8g
  • Sodium
    404mg

Method

  1. Gently mix together flour, baking powder, lentils, creamed corn, whole corn kernels, eggs and parsley until just combined
  2. Heat a well seasoned skillet or non-stick frying pan 
  3. Oil the pan with the canola oil
  4. Fry fritters in pan until golden brown on each side