Photo of Sweetcorn & carrot fritters by WW

Sweetcorn & carrot fritters

Points® value
Total Time
45 min
20 min
25 min
Crisp veggie fritters are served with a soft fried egg and chickpea salad.


Sweetcorn, tinned, drained

2 can(s), medium

Carrots, raw

150 g


1 clove(s)

Ground Cumin

1 teaspoon(s), level


2 teaspoon(s), level

White Self Raising Flour

80 g

Egg, whole, raw

5 medium, raw

Calorie controlled cooking spray

4 spray(s)

Fat Free Natural Yogurt

100 g

Lemon Juice, Fresh

2 tablespoon(s)

Chickpeas, cooked

2 can(s), large, drained

Cherry Tomatoes

400 g

Red onion

1 small

Parsley, fresh

1½ tablespoon(s)


  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the sweetcorn, carrots, garlic and spices into a bowl and stir to combine. Season to taste, then stir in the flour. Beat 1 of the eggs, then add to the mixture and mix well. Form the mixture into 8 patties, then transfer to a plate and set aside.
  2. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Fry the patties in batches of 4 for 3 minutes on each side, until just golden. Transfer to a baking sheet and keep warm in the oven, then repeat with the remaining patties.
  3. Wipe the pan clean, then mist with more cooking spray and fry the remaining eggs for 3-4 minutes, or until the whites are set and the yolks are still soft.
  4. Meanwhile, combine the yogurt and lemon juice in a small bowl, then season to taste. In a separate bowl, toss together the chickpeas, tomatoes and red onion, then spoon over the yogurt mixture. Scatter over the parsley and toss to combine.
  5. Serve the fritters with the fried eggs and chickpea salad, with the extra parsley and some freshly ground black pepper scattered over.