Any vegetables can be put in these fritters. I often use mixed frozen veg from the freezer or leftovers from roasted veg. They also freeze well when placed between baking parchment and are easy to defrost in the microwave. Great as a snack or as an accompaniment to fish or chicken. If egg isn’t a problem, just replace the egg replacer with one beaten egg. Makes 15.
1 heaped teaspoon egg replacer
2 tablespoons water
3/4 cup gluten free plain flour
1/2 tsp gluten free baking powder
1 large can of sweetcorn (350g)
2 handfuls of spinach or 1 cup cooked/defrosted veg
1 tablespoon of oil
Whisk the egg replacer, water and oil till smooth. Blitz the sweetcorn in a food processor to your liking. You can use creamed corn if you prefer. Mix together the egg replacer, sweetcorn, flour and baking powder. Wilt the spinach, chop and add to the mixture. The mixture should have a dropping consistency; if it’s dry add a tablespoon or two of milk alternative or water. Place spoonfuls in an oiled frying pan, squashing with a spatula. Once they start to bubble around the edge, flip and cook them on the other side for about 2 mins till golden.