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Soak the chia seeds in the milk for 15 minutes, stirring occasionally to prevent lumps from forming.
Grate the zucchini, carrot and celeriac, and squeeze out as much water as possible from each. Mince the garlic and shallot.
Mix together the courgette, carrot, celeriac, garlic and shallot, then stir in the corn, finely chopped coriander, flour, salt and pepper.
Gradually add the soaked chia seeds to the vegetables, and mix. Let sit for 10 minutes so that the preparation dries off a bit. If it's too liquidy, add more flour.
Shape the fritters.
Heat some oil in your TEFAL frying pan, then cook the fritters for 6-7 minutes on each side over medium heat.
Serve with a green salad on the side.