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’