Step 1
Preheat oven to 220C/200C fan-forced. Place 1 teaspoon oil in each hole of a 12-hole (1/3-cup-capacity) muffin pan. Bake for 10 minutes or until oil is hot.
Step 2
Meanwhile, place zucchini, carrot, broccoli, chives, coriander, our, baking powder and paprika in a bowl. Season. Stir until well combined. Whisk egg, milk and remaining oil together in a jug. Add to vegetable mixture. Stir to combine.
Step 3
Carefully remove pan from oven. Spoon mixture among pan holes. Top with tomato halves, cut-side up. Return to oven. Bake for 20 to 25 minutes or until golden and crisp.
Step 4
Brush fritters with sweet chilli sauce. Stand in pan for 5 minutes. Using a butter knife, carefully lift fritters from pan. Serve sprinkled with extra coriander.