Zucchini and Corn Fritters With Black Bean Salsa

Begin by placing grated carrot and zucchini in a large mixing bowl. Drain the corn kernels and add to the bowl.

Add chopped spring onions, garlic and salt and pepper. Add the flour and beaten egg, stir together until well combined. Allow to sit for at least 5 minutes while the flour absorbs the moisture from the zucchini (if mix is too runny and won't form into patties, add more flour).

Meanwhile, to make the black-bean salsa chop the capsicum into small cubes, dice the onion and add both to a medium sized bowl. Add the paprika, italian diced tomatoes, drained chickpeas and black beans, stir.

Bring a medium sized saucepan to a medium heat and add the black bean mix. Stirring occasionally until the mixture thickens, allow to simmer while you make the fritters.

In a large saucepan or electric frying pan, grease with olive oil and bring to medium heat. Scoop out a spoonful of mixture at a time and cook on the pan for approximately 3-5 minutes each side, until light golden brown.

Serve fritters with black bean salsa and a large handful of fresh spinach on the side.
Serving suggestion: add a dash on mayonnaise to the fritters at the end for extra flavour.