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Corn Fritters and Roasted Plum Tomatoes Recipe: Cook Vegetarian Magazine

Corn Fritters and Roasted Plum Tomatoes

These healthy fritters make a great light dinner

Serves:
 4
Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

Ingredients
  • 60g plain flour
  • 90g cornflour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 free-range egg
  • 125ml Alpro Almond Milk
  • 350g sweetcorn kernels
  • sunflower oil
  • 16 baby plum tomatoes, halved
  • 2 garlic cloves, crushed
  • 1 tbsp chopped fresh thyme
  • 1 tbsp balsamic vinegar
  • 2 handfuls of baby spinach leaves
  • olive oil
  • salt and pepper
Method
  • 1

    Preheat the oven to 200C/400F/ Gas 6. Sift the dry ingredients into a large mixing bowl. In a seperate bowl, mix the egg with the almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.

  • 2

    Place the tomatoes on a baking tray and sprinkle over the crushed garlic, thyme, salt and pepper and a little olive oil. Bake in the oven for about 20-30 minutes. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.

  • 3

    Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tablespoon at a time and cook the fritters on both sides.

  • 4

    Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.

  • PER SERVING: 11.4g FAT (Excluding extras)

Corn Fritters and Roasted Plum Tomatoes Recipe: Cook Vegetarian Magazine

Corn Fritters and Roasted Plum Tomatoes was taken from COOK VEGETARIAN

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