Quinoa and Sweet Corn Fritters
with Avocado and Tomato Salsa
Kernels from 3 fresh corn cobs (about 2 cups)
1 cup cooked quinoa, cooled to room temperature
2 tablespoons chopped coriander leaves
2 spring onions, chopped
4 eggs, lightly whisked
1/4 cup buckwheat flour
1/2 teaspoon baking powder
Sea salt and ground black pepper
Niugini Organics coconut oil, for frying
50g rocket leaves
1 tomato, diced
2 avocados, diced
1/2 cup flat-leaf parsley, chopped
1/4 red onion, finely chopped
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon avocado oil
Combine the corn kernels, cooked quinoa, coriander, spring onion, eggs, flour, baking powder, salt and pepper in a large bowl. Mix well to form a chunky batter.
Fry fritters in the coconut oil, with about ¼ cup of batter forming one fritter. Cook for about 3–4 minutes on each side, until the fritters are a fantastic golden colour.
For the tomato and avocado salsa, combine the tomato, avocado, parsley and onion in a bowl and coat well with the combined vinegar, lemon juice and avocado oil.
Serve the fritters and salsa on a bed of rocket.