Sweetcorn & tempeh fritters
If you’re looking for an easy vegetarian or vegan breakfast or light lunch idea then look no further than this jam packed full of goodness sweetcorn and tempeh fritter.
Makes 8 fritters
100g Classic Original Tempeh, blended to make breadcrumbs
1 small tin of sweetcorn drained
2 finely chopped spring onions
50g courgette grated
1 tsp smoked paprika
50g self raising flour
1 beaten egg or 1 flax egg (2tbsp flax seed with water, leave for a few minutes till it’s bound together)
40ml soy milk or other
Tomatoes and cress to serve
Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg or flax egg, milk and some seasoning in a large bowl and set aside.
Heat the oil in a large, non-stick pan and spoon in 4 small burger sized portions (you will repeat this to avoid over filling the pan
When brown on the underside, turn over and cook for 3 mins more until golden.
Serve the fritters topped chopped fresh tomatoes and mixed leaves