[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 29/02/24. See terms.
Sweetcorn and carrot fritters

Sweetcorn and carrot fritters

Total Time
45 min
20 min
25 min


Canned corn kernels, rinsed and drained

1 420g can


2 large, coarsely grated (see tip)


1 clove(s), crushed

Ground cumin

1 tsp

Smoked paprika

2 tsp

White self-raising flour

½ cup(s), (75g)


5 medium

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Lemon juice

¼ cup(s), (60ml)

Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g cans)

Cherry tomatoes

400 g

Red onion

1 small, thinly sliced

Fresh flat-leaf parsley

2 tbs, finely chopped, plus extra to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 160°C. Line a baking tray with baking paper. Place corn, carrots, garlic and spices in a large bowl and stir to combine. Season with salt and pepper and stir in flour. Lightly beat 1 egg, then add to mixture and mix well. Shape mixture into 8 patties. Transfer to a plate and set aside.
  2. Lightly spray a large non-stick frying pan with oil and heat over mediumhigh heat. Fry patties, in batches of 4, for 3 minutes each side or until just golden. Transfer to baking tray and keep warm in oven. Repeat with remaining patties.
  3. Wipe pan clean. Lightly spray with oil and fry remaining eggs for 3-4 minutes or until whites are set and yolks are still soft.
  4. Meanwhile, combine yoghurt and lemon juice in a small bowl and season with salt and pepper. In a separate medium bowl, combine chickpeas, tomatoes and red onion. Spoon over yoghurt mixture, sprinkle with parsley and toss to combine.
  5. Serve fritters with fried eggs and chickpea salad, sprinkled with extra parsley and black pepper.


You will need 150g coarsely grated carrot for this recipe.