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.
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