- I literally jump
- I have a smile that reaches almost around the back of my head
- I request multiple high fives from all those in my presence or in the near vicinity!
When these corn cakes hit the plate over the weekend it was most definitely one of those occasions! For some reason I just wasn’t expecting a crumbling disaster. I was having one of those “nothing going right me sort of days” when that dark cloud of disasters tends to shadow you…
I also thought I’d overloaded the mix with corn, my usual inability to curb my generous or waste food…I had a small can open, why not just bung it all in…
I scoop dollops in to non stick pans and then stuck them under a preheated grill for fear that flipping in their wobbly state would end be instant devastation, back on the stove I flipped them over. At this stage I could feel the joy rise in side me. Stable, no falling apart, lightly browned on the bottom…they seemed to have worked. I did a wee little jump of celebration and then hoped that the rest of them would turn out as well.
Five corn cakes latter and the experiment had been a complete success! Perhaps I need to expect less in future…clearly it’s the key to yielding massive rewards. I leaped around like a child, then proceeded to seek out my high fives from passers by in the kitchen.
I had a taste warm and then set them to one side as I had to leg it out for a weekend meeting. On my return I headed straight to the kitchen, positively starving and dug in before attempting to reheat them.
Wowsers! They were incredible cold! Two fritters later I heated up the rest and serve them with the heirloom tomato and soy yoghurt I’d intended. I had to check how they would reheat for future and shareable reference…
The answer…perfectly! Just as well as the zucchini fritters! I think the key is definitely the chickpea flour, it just seems to bind everything so well together when mixed with the flax egg. I’d be keen to seen if they work with other flours…though I am madly in love with the unique flavour of the gram flour, they just wouldn’t be the same without it! Thank god for Doves Farm Foods!!!!
When you make something new that turns out incredibly well what’s your standard reaction?
Vegan Corn Fritters
Servings –1 (5 medium fritters)
Preparation Time – 15 minutes
Cooking Time – 8 minutes
- 170g (3/4 cup) canned corn
- 1 tbsp ground flax + 3 tbsp water
- 60ml (1/4 cup) almond milk
- 45g (1/3 cup) gram flour
- 1/2 tsp baking powder
- 1 tsp finely chopped chilli
- 3 tbsp chopped spring onions
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp salt
- 1/4 tsp black pepper
- Soy yoghurt, coriander and heirloom tomato to serve!
- Mix together flax and water and set to one side for 15 minutes until “eggy”.
- Mix together flour, baking powder, flour and all spices.
- Add flax egg to milk before mixing with the dry ingredients. Whisk until perfectly smooth or use a hand blender to speed up the process.
- Store in corn, chilli and spring onions.
- Place 1/4 cup measures in to non stick pan cooking for 3-4 minutes before placing under a preheated grill for 2 minutes. Return to the stove, flip and cook for one more minute to brown the other side.
- Serve sprinkled with coriander, soy yoghurt and heirloom tomato on the side.