250 g ready-to-steam zucchini spaghetti
2 x 125 g canned corn kernels, drained, rinsed
1 ½ cups shredded carrot
4 green spring onions, thinly sliced
2 tsp garlic paste
2 free-range eggs, lightly beaten
½ cup self-raising flour
2 tsp mild curry powder
salt and pepper to taste
2 Tbsp vegetable oil
lemon cut into wedges
baby spinach leaves
tomato cut into wedges
- Coarsely chop the zucchini. Place in a large bowl with corn, carrot, onions and garlic. Toss well. Add eggs, flour and curry powder. Season. Mix well.
- Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add 1/3 cup fritter mixture. Spread evenly into a 9cm circle. Repeat to make four fritters.
- Cook for about 3 minutes on each side, or until golden brown. Remove. Repeat with remaining oil and fritter mixture to make another four fritters.
- Serve with yoghurt, lemon wedges and combined spinach, tomato and cucumber.