Sweetcorn and spinach fritters
Preparation time
Cooking time
Total time
These fritters are good served on their own with a green salad and lime pickle. they can also be dressed up with onion and mint salad, avocado and mustard seeds and wedges of lemon. Serves two starving individuals, or four people who also have salad and a side or two.
Recipe type: Main
Cuisine: Vegetarian
Serves: 8
  • 20 cl gram flour
  • 10 cl buckwheat flour
  • 2 tablespoons baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 15 cl soya milk
  • 5 cl water (or spinach water or soya milk)
  • 1 tablespoon oil (I use rapeseed but vegetable or sunflower works well too)
  • 1 small onion
  • 2 cloves garlic
  • 2 cm piece of fresh ginger
  • 1 small green chili
  • 150-200 grams of spinach (fresh or frozen)
  • 300 grams sweetcorn
  1. Put flour, dry spices and baking powder in a bowl.
  2. Add soya milk, water and oil to the flour and mix until smooth.
  3. Finely chop the onion, garlic, ginger and chili.
  4. Fry onion and garlic until soft.
  5. Add the onion mix, ginger, chili, sweetcorn and spinach to the batter and mix thoroughly.
  6. Heat a non-stick pan and fry dollops of batter until set, then turn. (2-3 minutes per side is usually about right.)
  7. Keep warm in a low oven while cooking all the batter.
  8. Serve as soon as possible.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2011/05/16/vegan-for-a-week-the-hardships-of-eating-in/