MEXICAN SWEETCORN FRITTERS

MEXICAN SWEETCORN FRITTERS


Perfect for when you feel like something tasty and filling on a vegetarian day, packed with protein, good fats, lots of great nutrients and some good carbs!

Ingredients – makes 6 fritters.  Always handy to have some left over to re-heat!

Sweetcorn Fritters
2 x 200g cans of sweetcorn (drained)
Half a red onion – finely chopped (or a couple of finely chopped spring onions)
One egg
Two heaped tablespoons of buckwheat flour (plain flour would also work as a substitute, but I prefer the nuttier taste of buckwheat, and it’s gluten free)
Half teaspoon of baking powder
Half teaspoon of ground cumin or cumin seeds
Handful of fresh coriander – roughly chopped
Pinch of sea salt
Olive oil – for frying (or oil of your choice)

Also added a level teaspoon of turmeric – great for the fab yellow colour and adds lots of superfood goodness!

Tomato and Black Bean Salad
Four medium sized on-the vine ripe tomatoes – kept at room temperature – coarsely chopped.
Tin of black beans – drained and rinsed
Half a red onion – finely chopped
Juice of two limes
Fresh red chilli – to taste
Handful of fresh coriander – roughly chopped
Pinch of sea salt
Black pepper – to taste
Olive oil

Harissa Skyr Topping
Couple of tablespoons of Skyr or fat free Greek yoghurt
Juice of one lime
Teaspoon of harissa paste (or other Mexican chilli sauce, if you want to make it Mexican rather than North African)

Instructions
Pop the oven on to warm (50-70 degrees C) and pop a plate in there to keep the fritters toasty warm.
Start with the black bean salad – add the lime to the red onion in a small salad bowl, with some salt and chilli. Let the lime juice work its magic to soften and sweeten the onion.
Whilst that’s happening put half the sweetcorn into a small blender along with the egg, flour, baking powder, spices and seasoning and roughly blend. Add the remaining sweetcorn, onion and fresh coriander and mix into a thick batter.
Heat your oil in a frying pan until it’s pretty hot, then do your best to divide the batter into four smallish or two big cakes and pop these in oil. A chef’s ring always helps shape them, or you can go freestyle. Press down a little but don’t mess with them too much before they’ve browned nicely on one side, as the cooking process will help hold them together for when you flip them.
Whilst those guys are cooking carry on with the salad – add the beans, chopped tomatoes and the rest of the ingredients and mix together with a teaspoon or so of olive oil.
You’ll probably want to put the by-now cooked fritters into the warm oven by now, on some kitchen roll to soak up any excess oil.
Mix up the harissa Skyr and prep the rest of your salad – I like to serve with some avocado as it’s Mexican night, plus cucumber and green salad mix. The dressing from the tomato salad should be sufficient, but drizzle over some olive oil if you fancy, and squeezing some more fresh lime rarely goes wrong.
Once that’s all plated up, take your fritters out, pop some of the Skyr on top, a sprig of coriander to make it look pretty and there you go!

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