Zucchini, Carrot and Corn Fritters

A healthy and simple slice.


  • 2 tsp Muscovado Sugar
  • 0.50 cup Water
  • 1 cup, Corn kernels
  • 1 medium Carrot, grated
  • 1 Tbsp, onion powder
  • 0.50 Tbsp, garlic powder
  • 1 Flax egg
  • 1 tsp, Coriander Powder
  • 2 Courgettes (zucchini), grated
  • 2 Tbsp Nutritional Yeast
  • 1 cup, Chickpea (besan) flour
  • 2 Tbsp Manioc flour
  • 0.50 Tbsp olive oil
  • 1 tsp, Salt
  • 1 Tbsp ground Black Pepper


  • Grater
  • Mixing bowl
  • Lasagna tray
  • Small bowl for the flax egg
  • Measuring utensils
  • Foil


  1. Pre-heat your oven to 180 degrees celsius.
  2. Put the flax into a small bowl and add enough water to just cover the flax. Let it sit for about 10 minutes.
  3. Add the rest of the ingredients into a mixing bowl.
  4. Mix thoroughly (add more flour, or more water if needed. The mixture should be thick and a little sticky).
  5. When your flax egg is ready (all of the water will have absorbed), add it to the mixing bowl and mix in with the other ingredients.
  6. Grease your lasagna dish with some oil.
  7. Pour your vegetable mixture into the dish and spread evenly.
  8. Cover the dish with foil.
  9. Put into the oven and bake for for 30 minutes.
  10. Remove the foil and bake for a further 20 minutes.
  11. After 20 minutes the slice should be slightly browned.
  12. Serve with a drizzle of fresh lemon juice.



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