Corn and capsicum fritters with avocado smash
2 tablespoons canola oil
1 onion, diced
2 cloves garlic, crushed
2 cups corn kernels, fresh or frozen (thawed)
1/4 teaspoon salt
1/2 red capsicum, diced
1/14 cup pumpkin seeds, toasted
1 cup chickpea flour
1 teaspoon ground cumin (check this is gluten free)
1/2 cup cold water
2 eggs, lightly beaten
1 cup broad beans, pods removed
1 tablespoon lemon juice
1/2 cup coriander leaves, chopped
1/4 teaspoon freshly ground black pepper
1/2 cup fresh mint leaves
1 lime, cut into wedges
Total fat 24g
Saturated fat 3g
Dietary fibre 12g
1 Preheat oven to 150°C. Heat 1 tablespoon oil in a large frying pan over a medium heat. Sauté onion and garlic until translucent. Remove from heat and mix in a large bowl with corn, salt, capsicum and pumpkin seeds. Add flour and cumin, then gradually stir in water and eggs until combined.
2 Increase heat to medium-high and add remaining oil. Place 1/4 cup scoops of the mixture in the pan and gently fry. For best results, cook fritters in batches for 3-4 minutes each side until golden-brown. Place fritters in a warm oven until ready to serve.
3 To make avocado smash, place avocado flesh, broad beans and lemon juice in a large bowl. Mash together with a fork until combined. Add coriander and pepper and stir through.
4 Serve two fritters per person, topped with avocado smash, mint leaves and lime wedges.
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