Vegan brunch can be challenging without eggs. This dish is reminiscent of Eggs benedict with the fritters serving as a muffin base and a cheesy cashew sauce on top. It’s the perfect start to your weekend and full of inflammation fighting foods with the nuts, seeds, avocado and turmeric.
Makes 8 fritters
2 tbsp ground flaxseeds
6 tbsp water
275g frozen organic sweetcorn, defrosted (or canned, drained and rinsed)
75g gluten free flour
1 tbsp nutritional yeast
½ tsp onion powder
½ tsp paprika
½ tsp ground turmeric
sea salt and ground black pepper to taste
2 tbsp mild coconut oil
1 cup cashews, soaked for at least 4 hours and drained
1 tsp lemon juice or apple cider vinegar
1/4 tsp sea salt
2-3 tbsp nutritional yeast
1/4 tsp ground turmeric
½ cup boiling water
- Preheat the oven to 180ºC.
- Mix the ground flaxseeds with the water and set aside to thicken.
- Put the sweetcorn in a food processor and pulse 2 to 3 times to slightly mash the kernels but retaining some whole. You do not want to over process at this stage otherwise your fritters will become too mushy. You can also do this part by hand with a fork if easier.
- Add the rest of the ingredients including the flax ‘egg’ and mix thoroughly until everything is well combined. Season to taste.
- Divide the mixture into 8 portions and make small patties by rolling the mixture into a ball and then flattening slightly with the palms of your hands.
- Melt the coconut oil in a small non-stick frying pan over a medium to high heat. Once hot, add the fritters and cook on both sides until golden brown.
- Transfer to a baking sheet and bake in the oven for 10 minutes to cook through.
- To make the cashew cheese, place all the ingredients in a high-speed blender or Nutri Bullet and blend until creamy.
- Place 2 sweetcorn fritters on a plate and spoon over the cashew cheese sauce. Sprinkle with paprika and ground black pepper and serve with a side of sliced avocado or top with poached eggs.
Source: Original recipe by Kelly Little
Allergy Advice: Nuts (cashews)