|1½ cup||sweetcorn — frozen|
|½ cup||chickpea flour|
|1||red onion — finely diced|
|½ tsp||salt — fine|
|2 - 3 tsp||coconut oil|
all the ingredients, except the oil, to a large mixing bowl and stir.
a heavy-based non-stick pan with a teaspoon of coconut oil for each batch of
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.
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.
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.