Last. Minute. Dinners. The frustration of having to figure out what to cook at the end of the day is one I could do without. Throughout the week I usually plan my family's meals, however weekends tend to be a bit unpredictable and lately have resulted in quite a few 5 o'clock 'what's for dinner?' moments. Especially recently as we have been heading down the beach in the cooler part of the afternoon to walk the dog and let our son have a splash in the water.
Saturday night presented one of these moments, and I really did not want to get in the car and head to the supermarket, so I went on the hunt in the fridge and pantry. The result - Corn, Pea and Zucchini Fritters. No shopping trip involved, the kid loved them, and we all got a good hit of vegetables - win, win and win. In fact they were so simple and tasty, we had them on Sunday night as well.
Corn, Pea & Zucchini Fritters
Makes 6 x 8cm fritters
1 Tbsp flour
125g tin corn kernels, drained
1/2 cup peas (if frozen, cook for 40 seconds in the microwave)
1 medium sized zucchini, grated
2 spring onions, sliced
1/4 cup grated cheese
1/4 Tbsp Chopped fresh herbs (coriander, parsley)
Dried chilli flakes (optional)
Salad to serve
1. Whisk together the egg, flour and salt. Add in the corn, peas, grated zucchini, spring onions, grated cheese and herbs. If using the dried chilli flakes add as much or as little as you like. Stir everything together. There will not be a lot of liquid but make sure all the ingredients are evenly coated with the egg mixture.
2. Heat oil in a frying pan to medium-hot. Using an egg ring or scone cutter to help with the shape (see below), place 2 heaped dessert spoonfuls of the mixture into the frying pan to make 1 fritter. You should be able to fit at least 3 fritters in your pan. Cook until golden brown underneath, then very carefully flip each fritter over. Don't try to flip the fritters to soon or then will crumble. Cook the other side until golden. Repeat with remaining mixture.
3. Serve hot with a fresh garden salad (iceberg lettuce, cucumber, tomato and avocado would be perfect) and a dollop of natural yoghurt if you have some.
The fritters make a great light meal for nights when you are not starving but still neef to eat something, such as when you've had a big or late lunch. They could easily be made gluten free by substituting the flour for a gluten free variety.