Recipe & Photo Credit: Taste
2 potatoes (400g)
1 carrot (150g)
2 zucchinis (360g) grated
125g can corn kernels, drained
1 onion, chopped
1/2 cup (75g) self-raising flour
1/2 teaspoon salt
1/4 cup chopped continental parsley
3 eggs, separated
2 tablespoons olive oil
1. Peel potatoes and carrot. Grate into a bowl. Add zucchini, corn, onion, flour, salt, parsley and egg yolks into
a bowl. Stir to combine.
2. Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture.
3. Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes.
Cook 4 at a time. Turn and cook for a further 5-8 minutes. Repeat.
Serve with green salad and sweet chilli sauce.