Corn & Vege Fritters

I had a report for work due in today and working on that all arvo caused me to not even look at the clock until 4.30pm.  Darryn arrived home from work and I had a hungry Daz and Maggie.  I quickly banged the roast lamb (which I had out to cook for our tea tonight) in the oven and opened the pantry to solve the hunger problem at hand…I had a can of Wattie’s creamed corn no added sugar so I quickly got to work with that and some vegetables from the fridge…here’s the recipe for our little ‘tide us over til dinner’ snack. A great savoury option for morning/afternoon tea or even a meal for the family with an abundant green salad.  I think they would make great canapes too topped with guacamole and/or salmon slices.

Corn and Vege Fritters.

You will need

1x 400g can of Watties cream style corn no added sugar, 1/2 cup rice flour, 1/2 cup almond meal, 1 teaspoon gluten free baking powder, 1.5 cups veges either grated or chopped finely (I used carrot (grated), yellow beetroot (grated), broccoli (chopped finely), red onion (chopped finely) and a few peas. 3 eggs, mineral salt and pepper. Coconut oil for frying.

Method

Beat eggs with a fork, add veges, corn and flours and baking powder with salt and pepper to taste. Mix well until all combined.  Fry in dessertspoon sized portions in a little coconut oil. Sprinkle with a little more himilayan sea salt.  So good on their own straight out of the pan but could be served with home-made guacamole.

There were plenty of left-over fritters I will put in Maggie’s day care lunch box tomorrow. They are so quick, easy and cheap to make!!  A way to get the veges in too!

Now to go and carve up the lamb…

x. Aunty Lonnie

Vege fritters

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