Carrot and Corn Bakes
Make these Carrot and Corn Bakes with your kids. It's child's play! Have fun cooking with the kids and whip up these carrot and corn bakes for a tasty lunch box or after-school treats. Seriously this recipe is so easy. And if you happen to have a mini-masterchef in your family they’re sure to find these a snap. Feel free to freestyle a bit – you could also add some cheese, or herbs or other veggies. Thanks to Melanie Lionello from Naturally Nutritious for helping us to create these healthy and easy recipes.
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Ingredients
- 2 eggs
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup Just Veg. Carrot Shred
- 1 can corn kernels drained
- 1 cup self-raising flour
Instructions
- Preheat oven to 180 degrees Celsius
- In a bowl, whisk together eggs and milk. Add seasoning if you like.
- Add Just Veg. Carrot Shred and corn and combine
- Add flour and combine well
- Place spoonfuls of batter onto a baking paper lined tray, roughly flattening them out like a fritter
- Bake for 25 minutes or until golden
- Enjoy hot or cold with some relish
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