Serves
4
Broad Bean and Sweetcorn Fritter
In this recipe you need to take the little jackets off the broad beans after being podded. If you don’t have time to do this, then don’t worry, it will still work. They are just a better texture and flavour without their jackets. Try with any sauce you like. Our favourite is sweet chilli. Have these with a summery salad to make into a lunch.
Ingredients
- 250g broad beans
- 200g sweetcorn kernels
- 120g gluten-free flour
- 2 medium eggs
- 90g yoghurt
- 120ml milk
- 150g goat’s cheese, crumbled
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp cayenne pepper
- 4 tbsp olive oil
Directions
- Cook the broad beans for 3 minutes in a pan of boiling water, drain, and pop into cold water. Peel off the outer skins and discard.
- In a large bowl, add the flour, eggs, yoghurt, and milk. Whisk until it forms a nice batter. Stir in the cheese, beans, sweetcorn, mint, and chives.
- Heat a frying pan to medium-high heat and add 1 tbsp oil. Drop in 2 tbsp of the mix, cooking until the bottoms go golden (4-5 minutes), then flip and do the same. You can probably fit in around 3 at a time, leaving a nice gap between them.
- Continue until all batter is used, adding more oil when needed.
- Serve with your favorite dip and a crunchy summery salad.
- Kcal: 472
- Protein: 20.5g
- Fats: 25g
- Carbs: 37.7g
- Fibre: 6.2g
