Stodgy corn fritters are the worst, so it took a few attempts to get these just right. The best bit? The wonderful texture of the fritters is down to the fact that each one is loaded with veg. You can enjoy these any time of day.
- 500 g sweet potatoes, peeled
- 500 g fresh or frozen corn kernels (200 g processed, 300g whole kernels in mixture), thawed
- 3 eggs, lightly beaten
- 2 spring onions, thinly sliced (optional)
- 1 brown onion, coarsely chopped
- 4 tablespoons cauliflower flour
- 2/3 cup cornflour
- 2 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- olive oil, for frying
- mixed salad leaves and chunky tomato ketchup, p. xx or chutney, to serve
Preheat then oven to 120C. Roughly chop the potatoes, then add to a food processor or blender with the onion and 200 g corn kernels and process until very finely chopped. Transfer the potato mixture and any liquid into a large bowl. Stir in the remaining wet ingredients to combine. Fold in the flours until combined and season with the salt and pepper.
In batches, heat 2 teaspoons oil in a frying pan over medium heat. Once hot, in batches, cook 4 tablespoons of the mixture (1/3 cup) for 3 minutes each side or until golden and cooked through. Drain on paper towel and keep warm in the oven. Serve the fritters with salad leaves and chunky tomato ketchup.
- 95 calories per serve (15 serves)
- Fat: 1.1g/serve
- Protein: 3.2g/serve
- Carb: 16.8g/serve
- (Did not calculate the leafy greens and chunky tomato ketchup as no QTY).
- Calcium: 16.7mg/serve (1000mg-1300mg/day)
- Vit C: 12.7mg/serve (45mg/day)
- Iron: 0.5mg/serve (8mg-18mg/day)
- Folate: 28.7micrograms (400ug/day)
- Fibre: 2g/serve (25g-30g/day)