Veggie Breakfast Fritters

told you I would find more uses for the trusty gram flour

I LOVE my oats during the week, but don’t get me wrong, when it comes to the weekend I love having savoury brunches.

Our usual routine at the weekends when we have free mornings (very rare) is grabbing a coffee before getting in a gym session, followed by wandering to the market and grabbing our fruit for the week and back to the flat to knock up some delicious food. Yes, we are starving by this time and devour a well earned meal. And at this time it’s about 10.30/11 so feed me up!

These fritters are full of flavour. The corn, onion and pepper give them a nice crunch, and the guacamole accompanies them so so well. The combination of spices pack a lovely flavour and the use of turmeric gives them a nice colour as well as providing antioxidant qualities. I was lucky enough to be sent some turmeric to sample from Sari Foods and I can’t wait to trial using turmeric in more of my recipes.

This dish, which can be eaten for breakfast, brunch, lunch and dinner is totally free from eggs, dairy, gluten and meat. Suitable for every dietary requirement going!

Makes 10 Fritters
takes approx. 30 minutes in total.

Ingredients
For the Fritters
150g chickpea/gram flour
1 teaspoon of cumin
1/4 teaspoon of garlic granules
1/4 teaspoon of cayenne pepper
1/2 teaspoon of turmeric
1/4 teaspoon of paprika
1/4 teaspoon of salt
pinch of pepper
1/2 a red onion (diced)
1 red pepper (diced)
115g of sweet corn
130ml of water
oil of choice

For the Guacamole
1 avocado
1 tablespoon of diced red onion
1 tablespoon of diced tomato
pinch of chilli flakes

For the rest
Spring onions
Rocket leaves
Cherry tomatoes (halved)

Method
For the Fritters
1. In a mixing bowl add your gram flour, cumin, garlic granules, cayenne pepper, paprika, salt, pepper and red onion.
2. Next add water and whisk until there are no lumps.
3. Fold in your sweet corn and red pepper chunks.
4. On a medium heat add enough oil to cover the base of the sauce pan and heat up for a couple of minutes. You want your oil to be sizzling.
5. With a large spoon add fritter mixture to the pan, fitting in as many as you can.
6. Cook for approx. 3 minutes before carefully flipping onto other side and cooking for a further 3 minutes.
7. Repeat with the rest of the batter, making sure you add fresh oil.

For the Guacamole
1. Cut your avocado into chunks and add to a bowl.
2. Simply add your chopped red onion, tomato and chilli flakes and mix/crush with a fork until you reach your desired consistency. I like mine quite chunky.

To Assemble
1. Stack up your fritters with a few rocket leaves between them.
2. Pile on your guacamole and top with cherry tomatoes and spring onions.
3. Demolish!

Share and tag your creations with me on Instagram @whatluceeats

2 thoughts on “Veggie Breakfast Fritters

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