Corn and Garbanzo Fritter
Hi there! Autumn has finally hit today with a cold change and a bit of rain but unlike some people my eating habits don't reflect the weather - for lunch today I had a little salad whereas yesterday (in the 37 degree heat) I had a hot lunch - a little corn and garbanzo fritter. Go figure?! But anyway, I'm going to post the (sort-of) recipe for the fritter, as seen in the picture - sorry it's a bit blurry. I served it with a little chopped up organic tomato which was sweet and delicious. The recipe is adapted from one in a cute little publication by The Sanitarium Corporation called 'The Sensational Soy Cookbook' but it no longer had any soy whatsoever. Here goes.
- 1/4 cup of self-raising flour (white or wholewheat)
- 2-3 large tbsp tinned corn kernels
- 1-2 tbsp tinned garbanzo beans
- 1/4 tsp salt
- 3/4 tsp dukkah or cummin
- 1 "egg" of egg replacer (ie powder and water)
- pinch of cayenne pepper
- plain low-fat (or regular) soymilk
Mix all the ingredients down to the egg and then add the soymilk, mixing until the batter is at a desired consistency. Pour into a non-stick frying pan and cook until the edges are browned and there are bubbles on the surface. When it is ready it will flip easily. Flip and cook on the other side until it is brown, then serve and enjoy!