Sweetcorn fritters

Preparation time : 10 mins Cooking time : 20 mins Servings : 4
  • 1½ cup cups frozen sweetcorn
  • ½ cup chickpea flour
  • 1 small red onion - finely diced
  • 1 tsp coriander
  • ½ tsp fine salt
  • 1/3 cup water
  • 2 - 3 tsp coconut oil for shallow frying

Add all the ingredients, except the oil, to a large mixing bowl and stir.


Heat a heavy-based non-stick pan with a teaspoon of coconut oil for each batch of fritters.


Using your hand (clean, obviously), form the fritter mixture into snooker-ball-sized rounds and then gently transfer them to the hot pan in batches of 3 or 4.


Carefully press down on them to flatten slightly (they should be about 2 cm thick) and allow them to shallow fry on medium heat until the one side has a lovely rich golden colour; turn each fritter carefully and fry on the other side.


Once you have made all the fritters you can serve them with a salad, or simply some diced avocado and plain full-fat yoghurt seasoned with salt and pepper.


They can be eaten hot or cold.

Recipe reprinted with the permission of The Mandala Kitchen.

The Mandala Kitchen