Vegetable fritters

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INGREDIENTS

2 potatoes (400g)

1 carrot (150g)

2 zucchinis (360g) grated

125g can corn kernels, drained

1 onion, chopped

1/2 cup (75g) self-raising flour

1/2 teaspoon salt

1/4 cup chopped continental parsley

3 eggs, separated

2 tablespoons olive oil

How to Make It

Step 1

Heat oil in a frying pan over medium-high heat. Add brown onion. Cook, stirring, for 3 minutes or until golden. Set aside to cool. Place onion, mince, breadcrumbs, parsley, sauce and egg in a bowl. Season. Use your hands to mix until well combined. Divide into 8 portions. Shape each into a patty. Place on a tray. Cover. Chill for 1 hour to rest.

Step 2

Cook potatoes in a saucepan of salted boiling water for 20 minutes or until tender. Drain. Set aside and cool slightly. Coarsely chop. Combine oil, vinegar and mustard in a bowl. Season. Add potatoes. Toss to coat. Set aside until almost cool. Add creme fraiche, red onion, mint and parsley.

Step 3

Spray a frying pan with oil and heat over medium-high heat. Add half the patties. Cook for 5 minutes each side until cooked through. Transfer to a plate. Repeat with remaining patties. Serve with relish and potato salad

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