Sweetcorn, Courgette & Feta Fritters

Lunch

Lunch

Ingredients

¼ courgette cut into matchsticks

100g sweetcorn

1 egg

2tbsp plain flour

20g feta crumbled

Olive oil

1 parsnip cut into bite-sized pieces

1 carrot cut into bite-sized pieces

4 florets of broccoli

Black pepper to taste

Preheat the oven to 190C.

Place the parsnip and carrot into a baking tray and drizzle with olive oil. Mix well so the vegetables are coated evenly.

Bake for 50-60 minutes, adding the broccoli for the last 20 minutes (make sure it is evenly coated in oil).

Meanwhile mix the courgette, sweetcorn, egg, flour and feta in a bowl with plenty of black pepper. Split into 3 and form into patties.

Heat olive oil over a medium heat and cook the patties for 5 minutes on each side until golden brown and cooked through.

Serve the fritters and vegetables together.