Ingredients:

2 cans corn kernels, drained
6 spring onions, finely chopped
2 cloves garlic, finely chopped
1 fresh chilli, finely chopped
¼ C fresh coriander and/or parsley, finely chopped
½ C Angel Food dairy-free cheddar, grated
½ C rice flour
¾ C corn meal (the one that looks like yellow flour, not polenta)
2t salt
Freshly ground black pepper
1 ¼ C water

See Also: Steps to make Lasagne-Stuffed Pumpkin

How to make Sweetcorn Fritters

1. Combine all the ingredients except the water in a large bowl. 

2. Add water and mix well to combine. Taste the mixture and add more salt and pepper if required.

3. Cook in a non-stick fry pan or in a toasted sandwich maker. If you’re using a frying pan, press the mixture down so it’s not too thick – otherwise they might not cook through to the middle. If you’re using a toasted sandwich maker, it will squash them perfectly for you! Cook for about 4 minutes each side (the toasted sandwich maker will of course cook both sides at the same time).

4. Serve with a dollop of coconut yoghurt, and garnish such as diced red onion, chilli flakes or chives.