Fresh sweetcorn fritters with a light green salad
1 cob sweetcorn or one small tin, 88g tofu, 1 tsp maple syrup, 1 tsp soya milk, 2 tbsp plain flour, 1/2 red chilli finely chopped, 1/8 red pepper finely chopped, salt and ground black pepper as required, vegetable oil for frying.
Green salad with lemon dressing
A handful of each: shredded iceberg lettuce, rocket, spinach, fresh parsley. Combine olive oil, lemon juice and tahini with a sauce whisk or a fork.
Whiz tofu, syrup and milk in a blender until smooth. Add half the sweetcorn and pulse so the mixture is chunky. Transfer to a bowl and add remaining ingredients. Heat thin layer of oil over medium heat. Take a handful of the batter and drop into the oil, flattening with a wet spoon (to avoid sticking). Fry until golden on each side. Rest on kitchen paper to soak up the excess oil. Garnish with the salad and drizzle the lemon dressing over.
I was a bit sceptical about making these, as my fritter-ing attempts usually end up in a crumbly mess. These beauties turned out so yummy I surprised myself upon first bite. The trick is to blend half the mixture to use as a ‘cement’ for the rest to bind to. They work well as a starter, a light summer snack or for feasting on at a BBQ.