This corn fritter and avocado dish is a family favorite - it’s full flavor and full plant. This is the perfect meal for the whole family and can be eaten for breakfast, lunch or dinner.
Ingredients
1 leek, roughly chopped 1 garlic clove, roughly chopped 1/2 red bell pepper 3 corns, kernels removed (cob discarded)
1 chili (optional) 1 cup coriander, roughly chopped
1-2 teaspoons ground cumin
2 eggs or 2 Flax Eggs 1/3 cup rice flour oil for frying salt and pepper
Instructions
Heat your pan over medium heat. Add all your veggies, coriander, cumin, eggs, and rice flour to a food processor. Season well.
Pulse and then blend briefly to form a chunky batter allowing for some texture (you don’t want a paste).
Heat a little oil in the preheated frying pan.
Ladle 1/3 cup of batter at a time into the pan.
Cook on each side for no more than a minute or until browned.
Serve with mashed avocado, a splash of maple syrup and balsamic vinegar (equal quantities). Enjoy with fresh greens.
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