Forget fritters in their traditional sense: deep fried, unhealthy, batter-covered ‘things’. Eeugh! These are light, delicate fritters that won’t leave you feeling greasy. Also, another staple from the Royal-Smith household! To be specific, these are our Tuesday night regulars. Creatures of habit, I guess!
Other regulars in our house are ‘Soup Monday’, ‘Bean Burger Wednesday’ and ‘Bean Fajita Friday’. Thank god for ‘Try Something New Thursday’, otherwise I would obviously run out of recipes after ‘Treat Yourself Sunday’.
I tend to try new recipes on Thursdays, then if I want to make something for the blog, I will shift around meal plans etc etc to fit it in some time on a weekend. So far that has worked out quite well, and I don’t see why it won’t carry on like that. I’m sure other people probably have a better system, but, not me!
This Thursday I will be trying some new food, but not at home! Liam and I are going to a gig in Camden at the Green Note, a cosy little jazz/blues venue that sells vegetarian food. We first went this year, when I took Liam on his birthday after his afternoon tea treat! Since then, we haven’t stopped listening to the band we saw, so we are looking forward to going back. We also know now how amazing the food looks, so we are saving our stomachs for that instead of pigging ourselves on posh sandwiches, cakes and scones like last time.
These are slightly adapted from the broad bean and sweetcorn fritters (you can guess the main adaptation) from my favourite recipe book at the minute: Honestly Healthy. I am craving the new book, Honestly Healthy For Life. Maybe I should stop being such a tight-arse and buy it, instead of wishing away the days until Christmas.
We love to serve these fritters with a salad of spinach, cucumber, avocado and feta, and they make a wonderfully scrumptious and healthy dinner.
2 large eggs
100g frozen garden peas, thawed
100g frozen sweetcorn, thawed
50g (roughly 1/3 cup) rice flour (if you don’t have this, you can use plain flour)
1 chilli, deseeded and finely chopped
Handful of coriander, finely chopped
Juice of 1 lime
Pinch of sea salt
Freshly ground black pepper
Beat the egg in a large bowl. Add the thawed peas and sweetcorn and mix.
Add the rest of the ingredients and mix well. Season with the salt and pepper.
Heat the oil in a pan. Don’t heat it too hot though! A low-medium heat will be best, otherwise the outside will cook too fast and it won’t flip very easily at all! (That is what happened to the fritter in the top right of the picture above – oopsie!)
Add a spoonful of the mixture to the pan and roughly flatten it out so you have 1 layer of peas/sweetcorn. Cook for a couple of minutes and then flip over and cook for another minute or so.
Enjoy with a salad and dress it with some balsamic vinegar (our default dressing – it is so easy!) Yummy!