If you’re after an a-maize-ing Sunday breakfast option these crisp fritters should be on your list. Leftovers can be Monday’s lunch.

Enjoy!

Xoxo

T.

Serves: 2

Preparation: 3 minutes

Cooking time: 8 minutes

Ingredients:

• 1/2 red chilli
• 3 spring onions
• 5 sprigs corriander, leaves only
• 1 lime, zest and juice
• 400 gram can of sweetcorn, drained
• 100 grams chickpea flour
• 50 grams water
• 220 grams cherry tomatoes, halved lengthways
• 100 grams feta
• 1 teaspoon honey
• olive oil
• 1 tablespoon pumpkin seeds
• 1 tablespoon sweet chilli sauce
• salt and black pepper

Method:

1. Place chilli into mixing bowl and chop, 5 seconds / speed 7. Scrape down the sides with spatula.
2. Add spring onions, coriander, zest and half the lime juice, chop 5 seconds / speed 6. Scrape down the sides with spatula.
3. Add drained sweetcorn and flour to mixing bowl.  Season with salt and pepper, mix 10 seconds / speed 2 / reverse blades. Scrape down the sides with spatula.
4. Add water, stir again using same time, speed and blade settings. Set aside for a few minutes while you make the salad.
5. Put tomatoes in a bowl and crumble over the feta, reserving a few pieces.
6. Add remaining lime juice, honey and 2 tablespoons olive oil. Season with 1/4 teaspoon salt and a few grinds of black pepper.
7. Toss through the pumpkin seeds.
8. Put 1 1/2 tablespoons olive oil in a frying pan over a medium-high heat.
9. Once the pan is hot, spoon in separate heaped tablespoons of the batter, slightly flattening with spoon. Cook 4 minutes on the first side – don’t touch them while they cook. Turn carefully and cook 4 minutes more.
10. Remove to a plate covered in paper towel (to soak up any excess oil).
11. If you have any remaining batter, repeat the process.
12. Serve your salad and fritters on a plate. Crumble the last bits of feta over the top.

Tips:

For extra flavour add one diced avocado to salsa and add some sweet chilli sauce on the side when serving.

Converted from Health & Fitness Magazine.