Corn Fritters and Roasted Plum Tomatoes
These healthy fritters make a great light dinner
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 60g plain flour
- 90g cornflour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 free-range egg
- 125ml Alpro Almond Milk
- 350g sweetcorn kernels
- sunflower oil
- 16 baby plum tomatoes, halved
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh thyme
- 1 tbsp balsamic vinegar
- 2 handfuls of baby spinach leaves
- olive oil
- salt and pepper
Method
- 1
Preheat the oven to 200C/400F/ Gas 6. Sift the dry ingredients into a large mixing bowl. In a seperate bowl, mix the egg with the almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.
- 2
Place the tomatoes on a baking tray and sprinkle over the crushed garlic, thyme, salt and pepper and a little olive oil. Bake in the oven for about 20-30 minutes. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.
- 3
Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tablespoon at a time and cook the fritters on both sides.
- 4
Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.
PER SERVING: 11.4g FAT (Excluding extras)
Corn Fritters and Roasted Plum Tomatoes was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 60g plain flour
- 90g cornflour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 free-range egg
- 125ml Alpro Almond Milk
- 350g sweetcorn kernels
- sunflower oil
- 16 baby plum tomatoes, halved
- 2 garlic cloves, crushed
- 1 tbsp chopped fresh thyme
- 1 tbsp balsamic vinegar
- 2 handfuls of baby spinach leaves
- olive oil
- salt and pepper
- 1
Preheat the oven to 200C/400F/ Gas 6. Sift the dry ingredients into a large mixing bowl. In a seperate bowl, mix the egg with the almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.
- 2
Place the tomatoes on a baking tray and sprinkle over the crushed garlic, thyme, salt and pepper and a little olive oil. Bake in the oven for about 20-30 minutes. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.
- 3
Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tablespoon at a time and cook the fritters on both sides.
- 4
Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.
PER SERVING: 11.4g FAT (Excluding extras)
These healthy fritters make a great light dinner
Corn Fritters and Roasted Plum Tomatoes was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
