Zucchini & Corn Fritters

These golden little fritters are a budget-friendly way to get extra veggies into the whole family. They’re quick to whip up, use simple ingredients you probably already have, and even picky eaters love them! Perfect for dinner, lunchboxes, or snack time.

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Serves: 4–6
Prep time: 15 mins | Cook time: 25 mins

Ingredients:

• 350g pasta (penne, spirals, or shells)

• 1½ cups cooked chicken (chopped or shredded)

• 2 cups broccoli florets

• 1 cup frozen peas (optional)

• 1 tbsp olive oil

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1½ cups milk

• 2 tbsp plain flour

• ⅓ cup light cream cheese or Greek yoghurt

• 1 cup grated cheese (divided)

• Salt & pepper, to taste

Method:

1. Preheat oven to 180°C (fan-forced).

2. Cook pasta according to packet directions. In the last 2 minutes, add broccoli to the pot. Drain and set aside.

3. Make sauce:

   • Heat oil in a pan, sauté onion and garlic until soft.

   • Stir in flour and cook 1 min.

   • Gradually whisk in milk until smooth and thickened.

   • Stir in cream cheese/yoghurt and half the grated cheese. Season to taste.

4. Combine: Mix cooked pasta, broccoli, peas, and chicken into the sauce.

5. Bake: Transfer to a greased oven dish, sprinkle remaining cheese on top, and bake for 20–25 minutes until bubbly and golden.

   Tip: Add diced carrot, spinach, or mushrooms for extra veggies.

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enjoy!