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Sweetcorn Fritters With Tomato Salsa

by Amelia Littlejohn
on 22nd June 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

These sweetcorn fritters will be your new favourite quick, summer meal. They’re full of flavour, really satisfying and taste absolutely delicious!


Sweetcorn Fritters With Tomato Salsa

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Pair with a herby tomato salsa (recipe included) for a light lunch, or turn into a filling meal with sweet potato wedges, quinoa or mashed potato and a side salad or steamed veggies.

Ingredients

  • For The Fritters
  • 2 x 200g tins of sweetcorn
  • 80g gram flour
  • 2 cloves garlic
  • Juice 1/2 lime
  • 2 tbsp olive oil + extra for cooking
  • 2 tbsp water
  • 6g fresh coriander
  • 1/2 tsp chilli flakes
  • Salt & Pepper
  • Salsa
  • 4 tomatoes
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 5g fresh coriander (chopped)
  • 3 shallots
  • Salt & Pepper
Prep Time
Serves
4

Instructions

  1. Drain 1 tin of sweetcorn and add it to your food processor along with the crushed garlic cloves, lime juice, olive oil, water, coriander, chilli flakes, gram flour and plenty of salt & pepper.

  2. Blend until a chunky mixture forms, then drain the other tin of sweetcorn and stir this into the mixture.

  3. Heat a glug of olive oil in a pan then add 1 large tablespoon of the mixture to the pan to make a fritter – don’t add too many fritters to the pan at one time, cooking in batches is much easier. Cook on a medium heat for 4-5 minutes each side.

  4. To make the salsa, simply cut the tomatoes into small chunks along with the shallots. Add to a bowl and stir in the olive oil, vinegar, chopped coriander, salt and pepper.

  5. Serve the sweetcorn fritters with a dollop of tomato salsa on the top.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn