Exclusive Recipe Extract: Lorna Jane’s Corn & Capsicum Fritters (Via ‘NOURISH’)

Following on from our recent interview with fitness and healthy living advocate, Lorna Jane (you can read both parts to the interview here and here), we bring you yet another exclusive recipe from her new book, ‘NOURISH The Fit Woman’s Cookbook’. This one would be great for a special brekky or lunch! Please try it and let us know what you think!

 

Corn & Capsicum Fritters With Avocado Salsa

Ingredients:

250g (8 ounces) cherry truss tomatoes

¼ cup (35g) brown rice flour

¼ cup (35g) chick pea (garbanzo/besan) flour

1 teaspoon baking powder

½ teaspoon each

ground cumin and ground coriander

pinch ground cayenne pepper

1 organic free-range egg

1/3 cup (80ml) filtered water

2 cups (280g) fresh corn kernels

1 large red capsicum (bell pepper),

chopped finely

1 green onion (scallion), chopped finely

2 teaspoons cold-pressed

extra virgin coconut oil

avocado and cucumber salsa

1 medium avocado (250g),

cut into 1cm (.-inch) pieces

1 lebanese cucumber (130g),

cut into 1cm (.-inch) pieces

½ small red capsicum (bell pepper),

chopped finely

1/3 cup loosely packed

fresh coriander (cilantro) leaves

1 tablespoon lime juice

1 green onion (scallion), chopped finely

Directions:

  1. Preheat oven to 200°C/400°F
  2. Cut tomatoes into 2 bundles. Place tomatoeson oven tray; season. Bake about 10 minutes oruntil skins burst.
  3. Meanwhile, sift flours, baking powder andspices into a medium bowl; gradually whisk incombined egg and water until batter issmooth. Stir in corn, capsicum and onion;season to taste.
  4. Heat half the oil in a large frying pan; pour¼ cup batter for each fritter into pan, usingspatula, spread into round shape. (You can cook 3-4 fritters at a time). Cook fritters about 2 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm. Repeat with remaining oil and batter to make a total of 6 fritters.
  5. Meanwhile, to make avocado and cucumbersalsa, combine ingredients in a small bowl.Season to taste.
  6. Serve fritters with salsa and tomatoes.Sprinkle with extra fresh coriander leaves,if you like.

 

Prep + cook time 40 minutes

Serves 2

Nutritional count per serving protein (18.5g),

carbohydrate (47g), total fat (32.3g), fibre (17.6g).

You may also want to try: LORNA JANE’S ‘SPICED FISH’ 

 

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9 Comments

  • judi1
    Reply judi1 Monday 15th September, 2014 at 1:49 pm

    Yum!!!

  • Luci
    Reply Luci Saturday 6th September, 2014 at 6:22 pm

    Looks delicious and healthy!

  • Reply yslyenom Wednesday 27th August, 2014 at 11:52 pm

    Feeling hungry now…

  • sommy7
    Reply sommy7 Tuesday 26th August, 2014 at 10:04 pm

    Must give this one a go, the ingredients sound amazing

  • Reply Whatthe Tuesday 26th August, 2014 at 10:48 am

    Is that parmesan cheese I spot on the top?

  • Reply amanda6393 Tuesday 26th August, 2014 at 8:56 am

    These look tasty. Love corn.

  • Reply Whatthe Monday 25th August, 2014 at 5:33 pm

    I think my kids (and me) would love these!!

  • Reply romvar Monday 25th August, 2014 at 1:45 pm

    Wow, these look delicious. Lots of ingredients but looks easy to make.

  • Reply BellaB Monday 25th August, 2014 at 1:03 pm

    Sorry, but I hate corn. Won’t be trying it.

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