Difficulty | Serves 6 | Book 3
Method
- Beat egg white in a large mixing bowl using an electric beater for 30 seconds then add creamed corn, corn kernels, onion, stock powder, basil and parsley.
- Add sifted flour into bowl and mix ingredients together until combined.
- Place large spoonfuls of mixture in a non-stick frypan that has been generously coated with cooking spray, spread each fritter into a round shape. Don’t have the heat too high as it will burn easily.
- Cook 5 minutes or until golden brown, then turn and cook a further 5 minutes. Makes 12 fritters.
NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people
Suitable to be frozen.
Dietitian's tip
A low kilojoule breakfast that fills you up due to the low GI creamed corn.