Vegetarian sweetcorn patties

Ingredients

• 300 gtinned sweetcorn, drained
• 200 gcarrots
• 2eggs
• 3 tbsp (45 ml)fresh parsley
• 2 clovesgarlic
• 60 g (1 dl)plain flour
• 1 tspsalt
• 1 tsppepper
• 1 tspbaking powder
• as neededoil, for frying

Instructions

1. 1

   Drain the sweetcorn

   Drain the liquid from the sweetcorn and tip the kernels into a bowl.

2. 2

   Grate the carrots

   Peel and grate the carrots. Squeeze out the excess liquid with your hands, then add the carrots to the bowl.

3. 3

   Add the eggs

   Add the eggs, chopped parsley and chopped garlic.

4. 4

   Mix the batter

   Add the flour, salt, pepper and baking powder, then stir everything together well.

5. 5

   Shape the patties

   Heat plenty of oil in a frying pan. With damp hands, shape the mixture into patties, using about 1½ tablespoons for each one to help prevent sticking.

6. 6

   Fry until cooked

   Fry the patties over a medium heat for about 5–8 minutes on each side.

What are sweetcorn patties?

Sweetcorn patties are small pan-fried cakes made from kernels held together with a simple egg-and-flour mixture. Versions of vegetable fritters are found in many home kitchens; this recipe pairs sweetcorn with grated carrot, parsley and garlic.

The sweetcorn brings sweetness and texture, while squeezed carrot helps keep the mixture from becoming watery. They work as a hot meal or a make-ahead lunch that can be eaten cold.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 4g protein, 15g carbs, 4g fat.

Sweetcorn, carrot and flour provide most of the carbohydrates, while eggs contribute protein and frying oil adds fat. Serve a few patties with a generous portion of vegetables or salad for a more balanced plate.

Getting the mixture right

Drain the sweetcorn well so its liquid does not loosen the batter. After grating, squeeze the carrot firmly; this helps the patties hold their shape in the pan.

Chopped parsley and garlic distribute their flavour through the mixture. Stir in the flour and baking powder at the end, mixing until there are no dry pockets.

Shaping without sticking

Damp hands make the mixture easier to shape, as it is less likely to cling to your fingers. Use about 1½ tablespoons per patty for a consistent size.

Set each patty into the hot oil carefully. If the mixture feels difficult to handle, shape the next one with freshly dampened hands.

Frying and doneness

A medium heat gives the patties time to cook through as their outsides turn golden. Fry each side for about 5–8 minutes, as directed, adjusting the heat if they brown too quickly.

Look for a set centre and a browned surface before turning or removing a patty. Avoid rushing the cooking, since the middle needs time to firm up.

Serving and timing

The recipe takes about 30 minutes in total, so it suits a simple lunch or supper. Serve the patties hot from the pan, or let them cool for a packed lunch.

A crisp salad or steamed vegetables make a fresh accompaniment. For a more filling plate, add bread or boiled potatoes.

Recipe notes & tips

• Drain the sweetcorn thoroughly before mixing it in.
• Squeeze the grated carrot until it releases as much liquid as practical.
• Keep the patties a similar size so they cook at the same pace.
• Use damp hands when shaping to reduce sticking.
• Cook over medium heat and turn the patties carefully.

Variations

• Add chilli: Stir a little finely chopped chilli into the mixture for a hotter patty.
• Use spring onions: Add chopped spring onions alongside the parsley for a sharper savoury note.
• Add cheese: Mix in a little grated cheese for a richer, savoury variation.
• Change the herbs: Replace the parsley with chopped coriander for a different herbal flavour.

Common mistakes to avoid

• Wet carrots: Excess liquid can make the mixture hard to shape, so squeeze the grated carrot well.
• Undrained sweetcorn: Extra liquid can loosen the batter; drain the kernels before adding them.
• Dry hands: The mixture may stick while shaping, so dampen your hands between patties.
• Heat too high: The outsides may brown before the centres cook; keep the pan at medium heat.
• Turning too soon: A patty may break before its base firms up; give it time to cook before flipping.

How to store

Cool the patties and refrigerate them in a covered container for up to 3 days. Reheat in a frying pan over medium heat until hot throughout, or serve them cold.

Frequently asked questions