Makes: 10 fritters
Ingredients:
1 cup (250ml) sweetcorn
2 leeks
3 cloves minced garlic
1 red chilli finely chopped
1 tbsp olive oil
Squeeze ½ lime
1 and ½ cups chickpea flour (or plain flour)
Pinch pepper
Large pinch salt
For the dressing:
Squeeze ½ lime
1 tbsp plant based mayonnaise (alternatively use vegan soured cream or creme fraiche)
Method:
Finely chop the leeks, chilli and garlic
Add the chopped fresh ingredients and sweetcorn to a food processor along with 1½ cups flour, lime, olive oil and pinch of salt and pulse for around 20 seconds until a sticky texture forms
Leave for around 5 minutes for the flour to absorb the moisture
Slightly wet your hands and begin to form each fritter – you’re aiming for around the size of a palm
Add the fritters to a piping hot non-stick pan and fry on each side for around 5 minutes
Option – you can bake the fritters instead. Simply place on a baking tray and bake at 180ºC for around 30 minutes, turning over after around 20 minutes
Serve with the mayonnaise and lime dressing
© Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association (2020).
