- 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.
can be eaten hot or cold.
Recipe reprinted with the permission of The Mandala Kitchen.