These corn fritters make a delicious savoury breakfast, and help you get your vegies in early in the day. Choose organic corn (unfortunately regular corn is typically genetically modified), and if you’re vegan choose an egg substitute.
- 2 organic corn cobs (medium sized) OR one 400g tin or 14oz can of organic tinned corn
- 2 large organic/free range eggs
- 2 spring onions, finely chopped (or substitute with half a leek, finely chopped)
- 1/4 bunch fresh parsley, finely chopped
- 2 x tablespoons olive oil (30ml, ¼ of a cup)
- Half a cup of buckwheat flour (around 70g)
- ½ teaspoon of good quality mineral salt such as Himalayan pink salt or Celtic sea salt
- ½ teaspoon freshly ground black pepper
- Extra oil to grease the frying pan (around a tablespoon)
- half an avocado
- 2 tomatoes or half a dozen cherry tomatoes (choose red and yellow if available)
- half a dozen basil leaves, chopped
- 1 tablespoon cold pressed extra virgin olive oil
- 1 tablespoon good quality aged balsamic
If you have time, steam the corn for 20 minutes, allow to cool then with a knife remove the corn kernels from the cob and set aside. The corn will keep in the fridge for several days so you can steam in advance. If you prefer, use a tin of organic corn kernels, draining the liquid.
Beat the eggs in a bowl with a fork for around 20 seconds, then add the oil and stir in the buckwheat flour, salt and pepper until the dry mixture has been completely absorbed by the wet mixture. Add the corn kernels, spring onions and parsley, mix well.
Heat a frying pan to a medium heat. Once hot, add enough olive oil to cover the base of the pan. The mixture will make 6 fritters around 5cm or 2 inches in diameter. Fry the fritters in 2 batches (making 3 at a time). The first side will take around 5 minutes and the second side around 3-4 minutes.
While you’re cooking the fritters, chop the tomatoes and basil and separately mash the avocado. Mix the olive oil and balsamic to make a dressing.
Once the fritters are cooked, spread with mashed avocado and top with the tomato and basil mixture then drizzle with the balsamic dressing.