• 2 large potatoes, peeled and grated
  • 1 carrot, peeled and grated
  • 2 zucchinis, grated
  • 125g can sweetcorn, drained
  • 1 small onion, chopped
  • 1/2 cup self-raising flour
  • 1/4 cup chopped parsley
  • 3 eggs, separated
  • 1 tablespoon olive oil


  • Place potato, carrot and zucchini in a colander, pressing to remove excess moisture.
  • Add to a medium sized bowl, with corn, flour, parsley and egg yolks, stirring to combine.
  • Place egg whites in a second bowl, beat until stiff peaks form, add to vegetable mixture.
  • Heat a large non-stick frypan, brushed with olive oil, over medium heat, add 1/3 cup of mixture and cook for 5 minutes, cooking a few at a time. Turn and cook for a further 5-8 minutes.
  • Repeat until all of mixture is cooked.

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