Ingredients
400g can of whole corn kernels, drained
3/4 cup white flour
1 tsp salt
1 tsp baking powder
1 tsp turmeric
1 tsp no egg
1 small onion, finely chopped
3/4 cup soy milk
Oil for frying
Method
Mix the dry ingredients in a small bowl. Gradually add the soy milk, mixing until you have a smooth thick batter. Stir in the onion and corn. Heat the oil in a large fry pan over a medium heat. Use a 1/4 cup measure to pour the batter into the hot oil and form the fritters. Cook for 4-5 minutes each side or until golden brown. Drain on absorbent paper. Keep in a warm oven until all the fritters are cooked.
Serves
Makes approx. 8 fritters
Ingredients
10 small new potatoes, washed
2-3 Tbsp extra virgin olive oil
1 tsp dried thyme
1 tsp coarse sea salt
Freshly ground black pepper, to taste
Method
Cook the potatoes in a large saucepan of boiling salted water until tender, drain. Return the saucepan and potatoes to the stove, reduce the heat the medium low. Add the oil, thyme, salt and freshly ground black pepper, toss to combine. Continue to toss the potatoes every few minutes until they are golden brown on all sides. Remove the potatoes from the saucepan and serve.
Serves 2
Ingredients
2-3 Tbsp extra virgin olive oil
350g zucchini, thinly sliced
2-3 cloves garlic, finely chopped
150g canned chopped peeled tomatoes
1/4 tsp coarse sea salt
Freshly ground black pepper
Method
Heat the oil in a saucepan over a medium low heat. Add the zucchini and garlic, cook stirring often until the zucchini is almost transparent. Add the tomato, season with salt and a generous amount of freshly ground black pepper, mix to combine. Cook, stirring occasionally until the zucchini is tender and the sauce is heated through.
Serves 2
Ingredients
