I’ve never really been a fan of sweet breakfasts, and these days I find myself reaching for bread less and less — it just doesn’t sit the same as it used to. So I’m always on the lookout for something savoury, satisfying, and easy to throw together.

These veggie fritters tick every box. They’re hearty, full of goodness, and keep me going for hours without that mid-morning slump. The kind of meal that actually fills you up and feels good.

They’re perfect for breakfast, but just as good for lunch or even dinner with a few simple sides. Flexible, nourishing, and packed with flavour — exactly how everyday food should be.

Ingredients:

• 1/2 tspn Noccas
• 150g Bessan Flour
• 1 cup grated carrot
• 1 cup grated zuchinni
• 1 cup of corn (fresh off the cob or frozen)
• 1 brown onion chopped finely
• 1/2 tspn turmeric
• 1 tblspn Extra virgin olive oil
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon plant based milk (more if required)

Method:

• Mix all the ingredients in a large bowl adding a little more milk if the mixture is too stiff. It should hold shape but spread a little when you add it to the pan. 
• Heat a large frypan  on a medium to low heat with enough olive oil to completely cover the bottom.
• When oil is hot drop large spoonfulls of the mix into the pan and cook until well browned 
• Turn and cook the other side.

NOTE: They will puff up slightly and it is important to cook them a little slowly so the inside is cooked through. 

They can be frozen and i usually freeze them in bags of 2

I defrost them in the microwave and pop them in the airfryer or toaster to crisp up the outside. 

Serve with this recipe and Salsa Picante