Corn Fritters and Roasted Plum Tomatoes
Serves: 4
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Freezes Well
These healthy fritters make a great light dinner
Ingredients:
60g plain flour90g 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:
- 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.
- 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.
- 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.
- Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.
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