what you’ll need (MAKES 12)
3/4 cup chickpea flour
3 medium courgettes, grated
195g can corn kernels, drained, rinsed
2 tablespoons chopped fresh mint leaves
3 spring onions, thinly sliced
1tsp crushed garlic
1tsp black pepper
1tsp salt
1tsp paprika
1tsp cumin
1tsp dried or fresh mint
Olive oil, coconut oil or cooking spray
METHOD
- In a large bowl place flour, chickpeas, courgette, corn, mint, onions, pepper, salt, paprika, cumin and garlic in a bowl and stir together well and allow to sit for 5minutes so that the flour can absorb the moisture – it should be a sticky consistency
- Spray a large frying pan with oil, or 1tbsp of coconut or olive oil. Heat over medium/ high heat add ¼ cup mixture to pan and spread slightly with a spatula
- Repeat 3 more times and cook for 2-3 minutes on each side or until golden brown and cooked through
- You can always cook for 2 minutes of both sides or until holding and then place on a baking tray and place in an oven at 180c for 10 minutes to cook through
- Repeat until all the fritters have been cooked
- Once cooled these can be frozen for another time – freeze on a baking tray and once frozen place in a freezer bag so that they don’t freeze together
- Warm up from frozen
Serve with a Power Bowl containing wild rice, raw carrot, steamed kale and oven roasted broccoli and kimchi. Dressing of olive oil, lemon juice, apple cider vinegar and honey or agave.
Broccoli – cut into florets, put onto a baking tray drizzle with olive oil, salt and pepper and roast at 180c for 15mins (chilli can be added before going into the oven for added heat)
Recipe by Food by Cassie
Instagram: @foodbycassie
Website: www.foodbycassie.com
