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

  1. Mix the sweetcorn, spring onions, courgette, paprika, flour, beaten egg or flax egg, milk and some seasoning in a large bowl and set aside.

  2. 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

  3. When brown on the underside, turn over and cook for 3 mins more until golden.

  4. Serve the fritters topped chopped fresh tomatoes and mixed leaves