Broccoli & Sweet Corn Fritters

These fritters are delicious and full of flavour. The blend of corn and broccoli creates a vibrant mix of taste and colour. They’re quick and easy to prepare, making them perfect for busy days or when you want something homemade without much effort.

Being completely plant-based, they’re a great option for anyone looking to enjoy wholesome, nourishing food without compromising on taste.

They’re also versatile—serve them as a light lunch, a quick after-work meal, or even as a snack with your favourite dip.

You can make a batch ahead of time for meal prep, and they reheat beautifully, saving you time throughout the week. Packed with simple ingredients and natural goodness, these fritters are as nutritious as they are tasty.

EQUIPMENT a non stick frypan, serving plate.

MAKES TEN FRITTERS

RECIPE

125g or 1 cup steamed broccoli florets (chopped small)

158g or 1 cup corn kernels

110g or 1/2 a medium purple onion, finely chopped

2-3 medium garlic cloves, minced

1 small bunch flat leaf parsley, finely chopped

2 teaspoon egg replacer mixed with a little water to form a paste (see packet instructions) used more as a binder. If you choose not to use it increase the chickpea flour by 1.5 tablespoon

37g or 1/4 cup chickpea flour

87g or 1/2 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon turmeric, (optional)

1 teaspoon vegeta (vegetable seasoning powder)

2 tablespoon yeast flakes, (optional)

3/4 cup chilled water

Light tasting oil

A pinch of pink salt, (optional or to taste)

METHOD

• Cut the broccoli into small florets. Lightly steam or simmer in a small amount of water until just tender. Drain well and set aside to cool.

• In a large mixing bowl, combine the cooled broccoli, corn, onion, garlic, and parsley.

• In a separate bowl, sift together the besan flour, all-purpose flour, and baking powder. Add the turmeric, vegeta, and yeast flakes, then mix well.

• Mix egg replacer with a little water then add to the vegetables.

• Next add the dry ingredients to the vegetables and gently fold to combine.

• Gradually add the chilled water, mixing gently until a thick batter forms (similar to pancake batter). Let the mixture rest for 5 minutes.

• Heat a non-stick pan over medium to medium-high heat. Add a little oil and swirl to coat the pan.

• Drop tablespoons of the mixture into the pan and gently flatten with the back of a spoon, make sure not to over crowd the pan.

  Cook for 3–4 minutes on each side, or until golden brown and cooked through.

• Remove and place on paper towel to absorb excess oil.

  
  

SERVE

• Serve these crispy, flavourful plant based fritters with your favourite dipping sauce.

Recipe