Serve with coriander or rocket topped with tomato salsa and low fat yoghurt.
1 onion, finely diced
1 garlic clove, crushed
1 cup (150g) self-raising flour
1 cup (250ml) reduced fat milk
60g All-Bran Original
3 zucchini (500g), grated and excess moisture removed
1/3 cup frozen corn kernels (preferably salt reduced)
½ cup chopped coriander or parsley
Olive oil for frying
Fry the onion and garlic in a little oil in a non-stick frypan over medium heat. Cool.
Combine the flour and milk. Place all remaining ingredients in a large bowl, add the milk mix and onion and stir to combine. Season and set aside for 30 minutes.
Heat a little oil in a large non-stick frypan over medium heat. Place heaped 1/3 cup measures of mixture in the pan and flatten. Cook for 4-5 minutes on each side or until cooked through. Repeat with remaining mixture.