CORN AND KALE FRITTERS

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CORN AND KALE FRITTERS

So this is the perfect snack to have hot or cold. They are great for dipping in sweet chilli sauce or hummous – I tried them with a mint dip the other day and it was a whole new taste sensation.  Kids love them too and aside from a little oil to cook them, they are super healthy, gf and full of protein. You can add any flavour you want – jalapenos, extra herbs or roasted garlic.

INGREDIENTS

250g sweetcorn
200g quinoa, soaked for 24 hours
1 red onion
100g kale
1 lime
2 tbsp rapeseed oil
Handful of chopped coriander
Pinch of Himalayan salt
Pinch of pepper

Traditional fritters contain flour and egg but the binding magic from this recipe comes from the whizzed up quinoa described in my Burger Recipe. It has magic powers in that it binds anything it lays its hands on, which is amazing when you can’t use eggs and hate all the recommended egg replacers like I do. Why not make the burgers too and chuck one of these on top and in between a bun…. I think that would be nice.  Let me know if you do in the comments.

  1. Soak the uncooked quinoa in plenty of cold water for at least 24 hours. You can’t mess about with this part, it has to be soaked. Drain and set aside.
  2. Place the quinoa in a high speed good processor and whizz on full power until completely smooth. You have to be patient and get the right consistency for it to work. Give the processor a break if you need to to prevent overheating and keep scraping the sides. I usually make a load of this quinoa base as I use it in a lot of recipes and it freezes well so you don’t have to go through this process every time. Once its smooth (the consistency of a good nut butter) its done.
  3. Remove the quinoa and set aside.
  4. Blanch the Kale in boiling water for 1 minute until soft and then drain, add the corn and refresh in cold water.
  5. Shake and leave to drain to remove as much water as you can.
  6. Place the red onion, lime, oil, salt and pepper and coriander to the processor and whizz briefly then add to the quinoa.
  7. Add the kale and corn mix and the seeds and mix well. At this stage the mixture will be quite wet and you will never believe it can turn into a solid fritter but fear not.
  8. Line a baking tray with rapeseed oil spray and dollop the mixture into circles. Flatten gently but keep the shape.
  9. Bake at 200 for 30 minutes and half way through flip them over.
By |2017-03-23T23:41:04+00:00March 10th, 2017|Lunches, Recipies, Savoury|0 Comments

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