Zucchini and Corn Fritters with Avocado Salsa

This nourishing breakfast is bursting with flavour and texture. Crunchy red onion, creamy feta fresh coriander and crispy fried fritters - the perfect combination to entice you out of bed on those lazy weekend mornings.

Ingredients

Fritters (makes 6)

• 125g can corn kernels

• 1/2 cup plain or gluten free flour

• 2 eggs

• 1 zucchini, grated

• 1 teaspoon crushed garlic

• 1 teaspoon smoked paprika

• olive oil

Salsa

• 2 tablespoons marinated feta

• 1 avocado, cut into small cubes

• 1/2 small red onion, finely diced

• 1/2 punnet sweet cherry tomatoes, quartered

• juice of 1/2 a lime

• 1/2 lime cut into quarters, for serving

• coriander leaves

Method

Fritters

1. In a bowl, mix the flour, eggs, corn and zucchini together, adding a little more flour if the mixture seems too wet (depends on the size of the eggs).

2. Add garlic and paprika and mix well.

3. Spoon the mixture into a 1/4 cup sprayed with cooking spray (for size consistency)

4. Add mixture to a hot frying pan with olive oil. Add two more, ensuring the fritters are not touching each other.

5. Flip when one side is crispy and golden.

6. Repeat with remaining mixture.

Salsa

1. Lightly mix all ingredients together in a bowl.

Layer fritters with a spoon of salsa in between each. Top with more coriander leaves and season well with salt and pepper. Serve with a lime wedge.