Corn and Veg Fritter
Servings
10
servingsPrep time
15
minutesCooking time
15
minutesIngredients
1 can whole corn
1 can chickpeas
1 bell pepper
1/2 onion
2 cloves garlic
Juice of half a lime
2 cups of parsley, chives, spring onions and thinly sliced cabbage
1 tsp onion powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp smoked paprika
1/2 tsp chilli flakes
1/2 tsp salt and pepper
2 cups all purpose flour
3 tbs sugar
2 tbs vegan butter
1 tbs flaxseed flour
Directions
- Transfer the chickpeas, roughly chopped onion, finely diced bell pepper, garlic, herbs, spring onions and cabbage to a food processor and pulse into a crumb-like consistency.
- Mix flaxseed flour with 3 tsp hot water to bind, and add melted butter and flour.
- Combine flour mixture to chickpea mixture and mix in the corn.
- Heat oil in a large pan over a medium heat and once hot, fry in small batches until golden brown and crispy.
- Serve hot with pesto.
