INDIAN SPICED CORN FRITTERS W/ COCONUT YOGHURT DRESSING


TOTAL TIME: 25 MINS

SERVINGS: 2

CALORIES/SERVING: 435 CALS


INGREDIENTS

  • 130g chickpea (besan) flour

  • 70ml almond milk, unsweetened

  • 80g canned corn kernels, drained

  • 50g red onion, finely diced

  • 10g parsley, chopped finely

  • 1 tsp. (5g) baking powder

  • 1 garlic clove, crushed

  • 1 tsp. cumin

  • 1 tsp. turmeric

  • 1 tsp. ground coriander

  • pinch chilli flakes

  • pinch Himalayan salt

  • 15ml olive oil

  • 20g baby spinach leaves

  • 70g coconut yoghurt, unsweetened

  • 1 garlic clove, minced

  • 1 tsp. dried mint

METHOD

Makes 6 fritters

  1. Combine in a bowl the chickpea flour, corn kernels, red onion, parsley, baking powder, garlic, cumin, turmeric, coriander, chili flakes and Himalayan salt

  2. Pour in the almond milk and combine well

  3. Heat olive oil in a large non-stick fry pan over medium heat and scoop 2 tbsp. of batter into the fry pan and cook the fritters for 3-4 minutes on each side or until golden brown. Continue until all the batter has been used. Should make 6 fritters. Divide the spinach leaves between two bowls and serve the fritters on top

  4. In a small bowl combine the Coconut Yoghurt Dressing ingredients and drizzle over the top

  5. Dish one serving and refrigerate the second meal for tomorrow's leftover

NUTRITION

Serving size 233g

Calories 435

calProtein16.6g

Fat, total20.8g

- saturated9.5g

Carbohydrate40.8g

- sugars5.5g

Sodium475mg



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