Courgette Fritters
Blood Sugar: 10Servings: 10Preparation Time: 20minMeal Category: Lunch
Micronutrients:Omega 3FolateVitamin A
Macronutrients per 100g
Energy
121kcal
Sugar
2g
Fat
2g
Fiber
1g
Sat fat
1g
Protein
10g
Carbs
15g
Sodium
303mg
Ingredients
- 90g / 3oz self-rising Self-raising flour
- 2 Egg
- 75ml / 2.5fl oz Water
- 70ml / 2.5fl oz Milk
- 145g / 5.1oz drained Tuna
- 200g / 7oz drained Sweetcorn
- 1 finely sliced Spring onion
- 1 tsp Baking powder
Preparation
- Preheat the oven to 200°C (400°F).
- Add 90g / 3oz self-rising flour, 2 eggs, 75ml / 2.5fl oz water, 70ml / 2.5fl oz milk, 145g / 5.1oz drained tuna, 200g / 7oz drained sweetcorn, 1 tsp baking powder, and 1 finely sliced spring onion to a bowl and stir until combined.
- Pour the batter into a lined baking tray and spread out evenly to about 1cm (0.5in) in thickness.
- Bake in the preheated oven for 15-20 minutes until puffed up and golden on top.
- Cut into squares or finger strips for serving.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
21% of RDI
Vitamin C
2% of RDI
Omega 3
69% of RDI
Vitamin A
37% of RDI
Calcium
32% of RDI
Folate
50% of RDI
Good to know
These fritters can be kept in the fridge for 2 days or frozen for up to 2 months. Defrost and reheat before serving. You can substitute ground flaxseeds mixed with water for eggs and use nutritional yeast instead of Cheddar for a dairy-free option.
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