Cooking Time
30 minutes
Ingredients (serves 4)
- 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 tsp salt
- 1/4 cup chopped continental parsley
- 3 eggs, separated
- 2 tbs olive oil
Method
- Peel potatoes and carrot. Grate into a bowl. Add zucchini, corn, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.
- Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture.
- Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes. Cook 4 at a time. Turn and cook for a further 5-8 minutes. Repeat.
This receipe is sure to be a hit these School holidays.
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