Cinco De Mayo Vibes
Ingredients
- 200g courgette (1 medium size)
- salt
- 40g chickpea flour
- 40g plain gf flour
- 1 tsp paprika
- 1 tsp ground cumin
- 2 garlic cloves, grated
- 1 tbsp nutritional yeast, optional
- 60ml plant-based milk
- 160g sweetcorn
- 1 red pepper, finely diced
- black pepper
- avocado salsa:
- 1/2 avocado, cubed
- 100g cherry tomatoes, chopped small
- 1 spring onion, chopped small
- 1/2 lime juice
- 1 tbsp olive oil
- paprika yoghurt:
- 100g coconut yoghurt
- 1/2 lime, juiced
- 1/4 tsp paprika
- to serve: seeds, coriander
Preparation
Grate the courgette and place in a sieve over a bowl
Stir in some salt and allow to sit for 5 minutes
Squeeze out the water with your hands
Stir together the chickpea flour, gf flour, paprika, ground cumin, garlic and nutritional yeast
Stir in the milk, sweetcorn, red pepper and the courgette
Season with black pepper and mix until combined
Leave for 10 minutes
Meanwhile, prepare the avocado salsa by stirring together all the ingredients
Make the paprika yoghurt by stirring together the yoghurt, lime juice, paprika with some salt and black pepper
Heat a large non-stick pan with a little olive oil and use a large tablespoon of fritter mix and form into a circle on the hot pan
Cook for a couple of minutes until golden, carefully flip over and cook until firm and crisp
Repeat to use all the fritter batter
Serve the fritters warm or cold with the avocado salsa, paprika yoghurt, some seeds and fresh coriander
