RECIPE – Corn fritter with avocado salsa and leafy greens

Corn fritter with avocado salsa and leafy greens

Ingredients

1 small sweet potato or kumara grated

3 cobs of organic corn, kernels removed

3 spring onions sliced finely

1 bunch of coriander, sliced finely (using only the root and stem

of the coriander keeping the leaves aside)

Bunch of leafy greens

2 tsp of cumin powder (added at the end)

Coconut oil to fry

Salt and pepper

Method

1. Heat a pan on medium heat saute sweet potato, corn in

coconut oil (not browning, slightly sweating) this will take 3-4

minutes season with salt and pepper.

2. Turn off the heat, add coriander, spring onion to the pan, stir

through, tasting to adjust seasoning if needed.

3. Remove from the pan, set aside in a bowl.

Batter for fritters

1¹/₂ cups of Beson flour

1 tsp of aluminum free gluten free baking powder

1 cup of filtered water

50ml of good quality olive oil

Balsamic and maple dressing

25ml of balsamic

20ml of maple

Mix well

Batter method

1. Combine beson flour, baking powder, water,

olive oil in a high-speed blender or Vitamix blend briefly to make

a batter. Scraping down the sides of the blender.

2. Combine your batter to the veggies, into the bowl, lastly add

the cumin mix well, taste, adjust seasoning.

3. Heat a pan on medium/high heat with coconut oil, ladle 1/3

cup at a time per fritter onto the pan lifting to check for slight

browning, when its ready to flip, fritters should look pitted with

small holes, then flip and cook the other side. (Only flipping once)

Avocado salsa

2 large ripe avocadoes

1 tsp of cumin powder

Salt and pepper

¹/₄ cup of freshly chopped coriander leaves

juice of ¹/₂ a lime

Method

1. Mash all ingredients in a bowl, taste to adjust seasoning, serve

with breakfast corn fritters. Drizzle of dressing and salad greens.

^{Recipe provided by Chef Cynthia Louise – www.chefcynthialouise.com}