Vegan, Gluten-Free, Teff & Corn FrittersMarch 19, 2017
Sweet, crunchy, fresh, healthy… These make the perfect breakfast or brunch main. You won’t believe they hold so well without the egg and gluten! Delicious on their own, but I recommend serving with a plate of veggies and some avocado/guacamole and voila! You have a crazy delicious meal!
Ingredients
For: 8 fritters
- 2.5 cups raw corn kernals (approx 5 ears of corn, shaved)
- 2/3 cup brown teff flour
- 1/2 small capsicum diced
- 1/4 cup coriander finely chopped
- 1/4 cup rocket finely chopped
- 2 tsp herbamarre or other spice blend of choice
- 2-3 cloves garlic, minced (optional, I made these FODMAP friendly but can definitely be added)
- 2 tbsp ground flaxseeds soaked in 4 tbsp filtered water for at least 10 mins
Instructions
- Ensure you have soaked the flax in water until "egg-like".
- Place one cup of corn kernals and the teff flour in a food processor and blend. Next, add the "flax-egg". Blend.
- Throw all other ingredients into a large bowl, toss well (add spices, and garlic, if using).
- Use a spatula to scoop the dough from the processor into the bowl and stir well to combine.
- Heat a large frying pan with a little coconut oil and when hot, scoop 2 tbsp worth of batter into the pan.
- Pan-fry for 5 minutes, flip, and pan-fry the second side for 5 more mins. Continue with the rest of the batter until finished.
