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80g Mornflake Gluten Free Superfast Oats
1 medium courgette
2 carrots
100g frozen sweetcorn
3 spring onions
2 eggs
1 tbsp chives
Small handful of parsley
Pinch of salt
Few twists of black pepper
1-2 tbsp rapeseed oil


Grate the courgette onto a chopping board, then remove any extra moisture with a piece of kitchen towel – transfer to a large bowl.

Grate the carrot and add to the bowl, along with the sweetcorn, finely sliced spring onions, seasoning and finely chopped herbs. Mix together.

Whisk the eggs in a bowl. Weigh out the oats and use a blender to blitz the oats into flour. Add both the flour and eggs to the vegetable mix and stir together.

Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan and repeat until you have 4 fritters.  Leave to cook for 4-5 minutes on a medium heat until golden brown on one side then turn them over and leave to go golden on the other side. Repeat with the rest of the mixture.

Serve immediately.

Any leftover will keep in the fridge for up to 2 days.

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