This recipe is perfect for lazy Sunday brunch when you have the extra time to treat yourself with something super delicious. I love how these fritters are crunchy on the outside but soft in the middle. They are perfect served with sliced avocado, coconut yogurt and some toasted pitta bread.
200 gr of sweetcorn
85gr of chopped basil
85gr of cup finely chopped red onion
1 tsp lime juice
½ tsp of sea salt
½ tsp freshly ground black pepper
170gr cup of gluten free flour or regular flour
3 tbs of cornmeal
½ tsp baking powder
120ml or more of water
For the flaxseed “egg”:
1 tbsp of milled flaxseeds + 3 tbsp of water
½ avocado sliced
A tablespoon of coconut yogurt
A handful of mixed greens or salad leaves
A couple of The Food Doctor Seed & Cereal pitta, toasted
A handful of The Food Doctor Super Seeds Mix
- In a small bowl mix the flaxseeds with the water and leave to set onto one side for 10 minutes. It should become quite thick and gloopy
- In a large bowl, add all the ingredients for the fritters apart from the water. Stir everything together. Add in the flaxseeds “egg” and gradually add the water Add enough water until the mixture is like a paste but not a super runny batter. There will be more corn than batter.
- Heat a large frying pan over medium heat. Add about 1 teaspoon of coconut oil on the pan. Drop large spoonfuls of the mixture on the hot pan and try to spread the mixture into a round shape. Cook until golden brown on both sides. About 4 to 5 minutes per each side. Repeat the process until you have cooked all the fritters.
- Serve with the toasted pitta bread, some sliced avocado, a dollop of coconut yogurt and a sprinkle of seeds.