Corn fritters with sweet chili, wedge salad and cumin lime dressing

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Corn
Couple
2 cobs
Family
3 cobs
Red onion
Couple
1
Family
2
Plant milk^
Couple
1/2 Cup
Family
3/4 Cup
Coriander
Couple
Half
Family
Half
Flax seeds
Couple
1 bag
Family
1 bag
Water (warm)
Couple
3 tablespoons
Family
5 tablespoons
Cherry tomatoes
Couple
1 bag
Family
1 punnet
Sweet chili sauce
Couple
1 pottle
Family
1 pottle
Cos lettuce
Couple
1/2 head
Family
1 head
Peach
Couple
1
Family
2
Cumin lime vinaigrette
Couple
1 pottle
Family
1 pottle
Roast pumpkin seeds
Couple
1 pack
Family
1 pack
Flour mix
Couple
1 bag
Family
1 bag

For this recipe, we’ll be using ground flax seeds (sometimes called linseeds) to replace the eggs. When mixed with water and allowed to sit, they help bind ingredients (like eggs). You can use this technique as an egg replacement in baking too!

^denotes a staple ingredient, not provided by Green Dinner Table.

 

Instructions

1

Remove the corn from the cob using a sharp knife. Then scrap the cob with a spoon to get every little bit.

Place in a bowl. Finely dice the red onion and add to the bowl, along with the plant milk.

2

Create the flax ‘egg’ by placing the ground flax seeds in a small bowl. Add the warm water, mix and let sit.

3

Remove the coriander leaves from the stalk. Finely chop the stalk and any root and place with the corn and red onion.

4

Cut the cherry tomatoes in half. Place them in a bowl with the coriander leaves. Cut the peach into slices. Place in the bowl with the cherry tomatoes. Add a little of the dressing to prevent the peach from browning.

5

Get a large frypan on medium heat.

6

Add the flaxseed ‘egg’ to the corn and mix. Add the flour mixture a quarter at a time until the batter comes together and is still wet (you probably won’t need it all). Add a pinch of salt. Mix well, taste a little and add more salt as needed.

7

Once the pan is hot, add a good splash of oil. Add a few tablespoons of the mixture and flatten into a fritter. They will take about 3 to 4 minutes on each side. Don’t flip them until you can see some air/oil bubbling through the centre (like a pancake). Once cooked, place on a paper towel.

8

Cut the lettuce into quarters and break into a few layers. Tip the remaining dressing over the peach and tomato mix, then add the pumpkin seeds and a pinch of salt.

Put the peach and tomato filling between layers of lettuce, stacking them up.

Serve with fritters and salad with sweet chili sauce on the side.



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