Ingredients:
- 2-3 tbsp organic plain flour
- 2-3 tbsp self-raising flour
- 1-2 tbsp organic cornflour
- 1 zucchini, grated
- 1 small potato, grated
- ½ small brown onion, grated
- ½ cup water (or chicken/veg stock for more flavour)
- 1 tsp stock powder
- 1 small can of corn kernels
- Handful of chopped parsley and chives
- ½ tsp ground coriander seed
- Pinch of turmeric and/or paprika
- Salt and pepper
- 1 ½ cups sunflower oil (for frying)
- Lemon or lime wedges to serve
Method:
- Lightly fry the grated onion and set aside.
- Mix flours, spices, salt, pepper, stock, and water in a bowl to a pancake-like consistency.
- Stir in the zucchini, onion, potato, corn, and most of the herbs.
- Heat oil in a shallow pan. Add heaped tablespoons of the mixture, flatten, and fry until golden brown on each side.
- Drain on paper towels and serve with salad and citrus wedges.
Note: This recipe requires no eggs or milk as the cornflour acts as a binder.
Matt