Perfect on their own and delicious served with light spring greens or an avocado salsa, these corn fritters are excellent brunch fare.
We hope you enjoy them as much as we do!
Mix the spring onion, carrot, and zucchini together with salt. Leave for 20 mins then squeeze to remove excess water.
Add the brown rice, corn kernels, pepper, parsley and beaten eggs to this mixture. Add enough flour to ensure the mixture sticks together.
Drop the mixture by the spoonful onto a hot pan coated with olive oil. Gently spread the mixture out with a wooden spoon and fry until golden on both sides.
Serve with Chive Tahini Sauce or a ginger and soy sauce dip, along with fresh greens or salad.
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