Sweetcorn and Sprouted Bean Fritters with Avocado Houmous

In an attempt to eat less meat I have been experimenting with a lot of the ingredients in the supermarket I used to over look. A new favourite being sprouted beans and lentils.

You might ask why I buy them, because sprouting is so easy to do… but its a more a time thing. Doing it at home, you can pretty much sprout any variety of lentil, bean or seed. It certainly makes them much easier to digest, but I buy them because I love the fresh flavour and crunchy texture. They certainly give these fritters a much more interesting taste and texture than sweetcorn alone does.

Sweetcorn and Sprouted Bean Fritters with Avocado Houmous

If you are going to go to the trouble of making houmous I think it is key to make more rather than less. Leftovers can be kept in the fridge and used for dip, sandwiches etc

Serves 2

  • 1 cup sweetcorn
  • 1 cup sprouted beans, packed in tightly
  • 1/2 cup polenta / or coarse cormmeal
  • 1/4 cup ground almonds/ almond flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 50-100ml milk, of choice
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander seeds, lightly toasted and crushed
  • 2 tablespoon herbs  – I used half mint and fresh coriander
  • olive oil, for cooking

For the Avocado Houmous – Makes enough for 4-6

  • 1 ripe avocado
  • 1 x 400g/14oz can chickpeas, drained and rinsed
  • 1 garlic clove, peeled, finely chopped
  • 1 lemon, juice only
  • 1/2 teaspoon dijon mustard
  • 1/2 tsp ground cumin
  • 1/2 ground coriander
  • sea salt, to taste
  • a small handful coriander leaves
  • mustard seeds, to garnish

For the houmous  – Scoop out the avocado and add to a food processor with the chickpeas and remaining ingredients and blend until smooth. Set aside

For the fritters – Mix the sweetcorn, sprouted beans, herbs, coriander seeds, paprika, almond flour, beaten egg, milk in a large bowl. Season with salt and black pepper, mix again and then and set aside.

Heat a tablespoon of olive oil in a large, non-stick pan and swirl the bottom to coat evenly. place 3 heaped tablespoons of the fritter mixture in to the pan, spaced apart (you may need to do this in two batches). Cook each for 2-3 minutes, or until golden brown on the  underside, then turn over and cook for a couple mins more until cooked through.

Divide the fritters between two plates and top with the avocado houmous and a drizzle of olive oil. Eat immediately.

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