Meat Free Monday One day a week can make a world of difference

Corn and Courgette Fritters

Meat Free Monday
  • Serves: Makes 5-7 fritters
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

Stack these fritters sky high and load up on the veg!


For the fritters

  • ½ courgette, grated
  • 1 tin of sweetcorn (200 g) or 1 cup (170 g) of frozen sweetcorn, thawed
  • 4-5 spring onions, finely chopped
  • 50 g white flour and add more if needed (use gram flour for a gluten-free option)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2-3 teaspoons extra virgin olive oil per batch
  • handful of fresh herbs or 1 teaspoon dried herbs (coriander and parsley work well)
  • pinch of salt
  • ½ red chilli, finely chopped or a pinch of chilli flakes (optional)

To serve

  • sweet chilli sauce
  • handful of rocket


Finely grate the courgette and set aside. Strain all the liquid from the tin of sweetcorn or thawed frozen sweetcorn.

In a bowl, mix together the dry ingredients (flour and spices). Once combined add in the grated courgette, sweetcorn, spring onions, herbs, and chilli, if using. This should now become a lumpy batter consistency.

Heat a medium non-stick frying pan with 2-3 teaspoons of extra virgin olive oil and wait for the oil to start to sizzle. Spoon out a dollop of the mixture into the pan, making sure it all stays together. Use a spatula to flatten the mixture so it is about the thickness of a burger patty. You should be able to fit about 3-4 fritters in the pan at one time.

Give each fritter 6-7 minutes to cook on each side on a medium heat, until slightly browned, before transferring them to a plate. Add more oil to the pan and repeat until you run out of mixture.

Serve the fritters on a bed of rocket with a drizzle of sweet chilli sauce, or the sauce of your choosing, over the top.

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