{"id":3976,"date":"2019-07-26T13:42:33","date_gmt":"2019-07-26T05:42:33","guid":{"rendered":"https:\/\/paulstokes.com.au\/?p=3976"},"modified":"2021-07-24T21:40:02","modified_gmt":"2021-07-24T13:40:02","slug":"zucchini-corn-feta-fritters-fit-recipe","status":"publish","type":"post","link":"https:\/\/paulstokes.com.au\/zucchini-corn-feta-fritters-fit-recipe\/","title":{"rendered":"Zucchini, Corn and Feta Fritters with Smoked Salmon"},"content":{"rendered":"
\u200bThese zucchini, corn and feta fritters work well as a light lunch or healthy snack. Perhaps on those days where you have a bit more time up your sleeve and feel like something just a bit different.<\/p>\n
They’re oven-baked to help reduce the use of extra oil and keep the calories down. Guilt-free and delicious.<\/p>\n
A little tip if you’re watching your salt or sodium intake. Try soaking the feta in milk for 30 minutes beforehand to reduce its saltiness.<\/p>\n
\u200bThese fritters will keep re\u200bfrigerated for 2 or 3 days. When ready to serve, you can refresh them by briefly toasting in a sandwich press or dry frying pan. You could of course warm them up in the microwave too. <\/p>\n
\u200b1\/2 cup cottage cheese50g reduced-fat feta cheese, crumbled<\/span>1 cup fresh wholegrain breadcrumbs1 egg, beaten\u200bMedium zucchini, grated3\/4 cup corn kernels (1 cob)Tbsp fresh mint, finely chopped1\/2 cup reduced-fat natural yoghurt75g smoked salmon1 cup green salad, to serve4 slices wholegrain baguette, to serve4 lemon wedges, to serveServes \u200b4<\/span><\/p>\n \u200b(\u200bper \u200bserve)<\/em><\/p>\n \u200b255 kcal <\/p>\n<\/th>\n \u200bgrams<\/p>\n<\/th>\n \u200b% of calories<\/p>\n<\/th>\n<\/tr>\n<\/thead>\n \u200bProtein<\/p>\n<\/td>\n \u200b20.3<\/p>\n<\/td>\n \u200b33%<\/p>\n<\/td>\n<\/tr>\n \u200bCarbohydrate<\/p>\n<\/td>\n \u200b\u200b22.4<\/p>\n<\/td>\n \u200b37%<\/p>\n<\/td>\n<\/tr>\n \u200bFat<\/p>\n<\/td>\n \u200b8.1<\/p>\n<\/td>\n \u200b30%<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/span><\/p>\n \u200bYou can use fresh or frozen corn kernels with this. I find frozen much easier but it’s up to you. I tend to avoid using tinned corn just for personal preference, as I often find it too sweet, but if that’s what you have, go for it. Just be sure to drain the kernels really well.<\/p>\n Vary the vegetables as you see fit. Choose options that generally only require light cooking. Perhaps chopped capsicum, frozen peas or grated carrot in your next batch?<\/p>\n If you don’t want to bake them for whatever reason, they can be gently fried. Just use a spot of oil in the base of the pan and fry gently over medium heat. Avoid too hot a pan or the vegetables inside won’t soften properly.<\/p>\n \u200bBe sure to leave me a comment below letting me know how you got on with \u200bthese \u200bzucchini, corn and feta fritters. Remember, if you want a printable PDF version, just click the orange button above or click here<\/a>.<\/p>\n\u200bMethod<\/h2>\n
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\u200b\u200b\u200bZucchini, Corn & Feta Fritters with Smoked Salmon\u200b\u200b Macros<\/h2>\n
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