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By Dan Churchill

Corn kernels are an amazing natural sweetener. High in many essential vitamins they offer a great burst of flavour to any dish. This is the perfect summer breakfast, healthy, colourful and naturally balanced.

+ Ingredients

1 sweet corn, kernels removed
2 eggs
1/2 handful chives, sliced
Pinch of salt
1 cup almond meal
2/3 cup almond milk or regular milk
2 tbsp olive oil
1 Spanish onion, roughly chopped
1 tomato, roughly chopped
½ handful coriander leaves, roughly chopped
1 cucumber, roughly chopped
Juice of 1/2 lemon
2 tbsp of pepitas, pounded in mortar and pestle
1/2 long red chilli, seeds removed, finely chopped

1 avocado, diced

+ Method

In a bowl combine the almond meal, onion, eggs, salt, milk and corn.

Heat a frypan to high heat and add the oil. Using a spoon, shape the corn mix into 15 patties and apply to the heat. Cook on each side for 2 minutes or until golden brown and cooked through.

Remove and set aside on a plate until all fritters are cooked.

In a separate bowl combine Spanish onion, tomato, cucumber, coriander leaves, avocado and chilli.

Just before serving squeeze over some lemon juice and mix through.

To serve stack three fritters on top of each other, sandwiching the avocado salsa in-between and finish with a sprinkle of pepitas.

Alternatively you can serve them individually and top a spoonful of the salsa on each.

Serves 5
Preparation time 15 minutes