Ingredients

• 2 large potatoes, peeled and grated
• 1 medium carrot, peeled and grated
• 2 medium zucchinis, grated
• 125g of sweetcorn
• 1 small onion, chopped
• 1/2 cup self-raising flour
• 1/4 cup chopped parsley
• 3 eggs, separated
• 1 tablespoon olive oil

Method

1. Place potato, carrot and zucchini in a colander, pressing to remove excess moisture.
2. Add to a medium sized bowl, with corn, flour, parsley and egg yolks, stirring to combine.
3. Place egg whites in a second bowl, beat until stiff peaks form, add to vegetable mixture.
4. Heat a large non-stick frypan, brushed with olive oil, over medium heat, add 1/3 cup of mixture and cook for 5 minutes, cooking a few at a time. Turn and cook for a further 5-8 minutes.
5. Repeat until all of the mixture is cooked.
6. Serve with some freshly sliced avocado to increase good fat consumption 

Optional: 

Add 100g of sardines in oil to boost this recipe with omega 3, essential for your littles ones brain health, gut health and immunity!