VEGAN SWEETCORN FRITTERS

INGREDIENTS:

This recipe makes 8 portion

  • 1 x can tinned sweetcorn drained
  • and rinsed
  • 80g of chick pea flour
  • 2 flaxseed eggs
  • 3 x spring onions
  • 1 x clove garlic
  • 1 x red pepper
  • 1/2 teaspoon of mild chilli powder
  • 20g of nutritional yeast flakes
  • 10g of gluten free baking powder
  • 200ml of almond milk
  • 10ml of cold pressed rapeseed oil for cooking
  • A pinch of Himalayan pink salt
  • A pinch of ground black pepper

METHOD:

  • Have the flaxseed eggs pre made and ready to go when you being making the sweetcorn fritters
  • Drain and rinse the tin of sweetcorn
  • Add the sweetcorn to the mixing bowl
  • Finely slice the spring onions
  • Mince the garlic add to mixing bowl with spring onions
  • Add in the flaxseed eggs and chickpea flour, mix it well to combine it
  • Add the baking powder, nutritional yeast, chili powder and whisk in the almond milk to achieve a batter consistency
  • Season well with salt and pepper
  • Add half of the mix to a blender, reserve the other half in the mixing bowl, then mix both of the consistencies together back in the mixing bowl
  • Give the mix ten minutes to thicken slightly before starting to cook.
  • Use a good quality non stick frying pan
  • Get the frying pan on a high heat, add some cold pressed rapeseed oil and using a metal ring or cutter to keep its shape, add 3 tablespoons of the batter mixture to the pan
  • Cook for 2 minutes on each side before adding to a preheated oven at 180 degrees for 10 minutes to crisp up and finish cooking throughout
  • Serve with guacamole and tomato and mango salsa