Tasty sweetcorn cakes.

An easy to make, and tasty freezer staple that will become your new favourite mid-week friend. If you have a griddle, then they look more like fritters...But with my big frying pan they went a bit softer. So cook them however you prefer! Once frozen they can be warmed back up in the microwave in just a minute (which surprised me how well it worked!).

You will need:

- 4 courgettes, shredded or grated

- 250g sweetcorn

- 1 large onion, finely chopped

- 3 garlic cloves, crushed

- 150g chickpea flour (you can get this in most supermarkets)

- Plus 3 tsp cumin, 2 tsp oregano, thyme, salt and pepper

To make:

- Simply throw it all into a bowl and mix well. Leave the batter to sit for around 10 minutes to let the flour absorb the moisture. The mixture should be wet, but if you think its TOO wet then add a little more flour...But don't go mad!

- On a medium heat simply add a serving spoon of the batter. Cook for a minute or so and then flip over.

You can freeze them or enjoy them fresh! I tend to make a big batch that I can dip into in the week for a quick dinner, or a desk lunch. They taste great with my black bean salsa! Or like I have in the photo, just some leftover courgettes with onion and fresh tomatoes! Nutritious and cheap!