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corn and broccoli fritters with tomato and basil on a cooling rack

Corn and broccoli fritters

Delicious, nutritious and versatile. These fritters make the perfect breakfast, lunch or dinner or light snack depending on the portion.


Serves: Serves 4

Number of ingredients: 13 Ingredients

To prep: 15 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 1283kJ

  • Protein: 16.8g

  • Fat (total): 8.8g

  • - Saturated Fat: 2.4g

  • Carbohydrate (total): 35.7g

  • Fibre: 8.6g

  • Sodium: 316mg


1 cup (95g) small broccoli florets, chopped

¾ cup (120g) wholemeal self-raising flour

1 egg

½ cup (125ml) skim milk

400g (12½ ounces) canned brown lentils, rinsed, drained

1 cup (160g) frozen corn kernels, thawed

⅓ cup (40g) grated low-fat cheddar

2 green onions (scallions), sliced thinly

¼ cup finely chopped fresh basil

1 tablespoon olive oil

2 medium tomatoes (300g), chopped

⅓ cup loosely packed fresh basil leaves, extra

2 teaspoons balsamic vinegar 


  1. Pour boiling water over broccoli in a medium heatproof bowl; stand for 1 minute, drain.
  2. Place flour in a large bowl; make a well in the centre. Gradually whisk in the egg and milk until smooth. Stir in lentils, corn, broccoli, cheese, onion and basil. Season with pepper.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Drop heaped tablespoons of the batter into the pan in batches, allowing room for spreading. Cook for 2 minutes each side or until golden brown and cooked through. Repeat to make a total of 12 fritters.
  4. Combine tomato, basil and vinegar in a small bowl.
  5. Serve fritters with tomato mixture.