Ingredients
1 cup wholemeal spelt flour
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 eggs, lightly beaten
1/2 cup Vitasoy Greek Style Soy Yogurt - Plain
1/2 small red onion, finely chopped
2 cups fresh corn kernels
1/4 cup finely chopped coriander
1/2 cup Vitasoy Greek Style Soy Yogurt - Plain, extra
1 tablespoon chipotle paste or finely chopped chipotle chillies in adobo sauce
250g punnet mixed cherry tomatoes, roughly chopped
1 tablespoons olive oil
Vegetable or olive oil, for shallow frying
1 avocado, cut into wedges
Method
- Combine flour, baking powder, spices and salt and pepper to taste. Make a well in centre, add eggs and yogurt and whisk until it forms a smooth batter. It will be very stiff. Stir in red onion, corn and half of the coriander.
- In a separate bowl combine the extra yogurt and chipotle paste and season to taste. In another bowl, mix together cherry tomatoes, remaining coriander and oil and season to taste. Set aside
- Heat oil in a large heavy based frying pan over medium heat. Drop 1/3 cup of mixture into pan and cook, in batches, for 3 minutes each side to make 8 fritters. Set fritters aside and keep warm while cooking others. Top fritters with avocado wedges, cherry tomatoes and dolloped with chipotle yogurt.
2 cobs of corn with yield approx. 2 cups corn kernels.
If wholemeal spelt flour is unavailable, substitute for wholemeal plain flour or standard plain flour.
If chipotle paste is unavailable, substitute with 1 teaspoon minced chilli (or to taste) and ½ teaspoon smoked paprika.
