Veggie Breaky Fritters

INGREDIENTS:

• 1 zucchini, grated (squeeze out moisture with paper towel)

• 1 red capsicum, diced

• 1 corn cob, cooked, kernels removed or 400g canned corn, drained and rinsed

• 1 spring onion, finely diced

• 3/4 cup buckwheat flour + 1 tsp baking powder or 3/4 cup GF Self raising flour

• 3 eggs, whisked

• 1 tbsp finely chopped chives

• 1/2 cup almond milk

• Good pinch of salt and pepper

• 1/2 cup grated cheese* optional

  SALSA:

• 1 tomato, diced

• 1/2 cucumber, diced

• 1/2 avocado diced

• Salt and pepper

• Squeeze of lemon juice

METHOD:

1. Add all the wet ingredients into a bowl and mix together.

2. Sift in the flours and the rest of the dry ingredients and mix well.

3. Heat a frypan and add a splash of olive oil. Scoop in the mixture, about a soup ladle worth.

4. Cook each side for around 4 minutes or until golden and can flip easily.

5. While this cooks, add all the salsa ingredients into a bowl and mix together.

6. Once fritters are cooked, layer 3-4 on a plate with a serving of salsa.

GF, DF* + V- serves 4-5

- Make on a Sunday eady for a few days of lunches

- Can be frozen