I have converted this recipe to Thermomix and adjusted the original recipe by adding an extra egg and some Parmesan cheese. The original recipe I found bland and the Parmesan lifts the flavour without being predominate.
420 g tinned creamed Corn. Don’t use a house brand.
1 1/2 cups of gluten free plain flour
1 teaspoon baking powder
2 tablespoons grated Parmesan cheese
Parsley and green tops of a bunch of Spring onions. Sliced
Salt and pepper to taste
Oil for cooking
Place chunks of carrot and zucchini into TMX bowl and grind , 2 seconds/ speed 6.
Add remaining ingredients, mix, 10 seconds/ speed 6.
Oil a large frying pan and place tablespoons full gently into hot pan. Smooth out with back of spoon.
Turn over when underneath side is brown. Cook this second side.
Batter keeps well in fridge for a couple of days. May need to add a little more flour.