Sweetcorn Fritters ‘Benedict’

 

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5 from 2 votes

Sweetcorn Fritters ‘Benedict’

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Main Course
Servings: 4
Author: The Mighty Beetroot

Ingredients

Sweetcorn Fritters

  • 3 tbsp ground flaxseeds
  • 9 tbsp water
  • 415 g frozen organic sweetcorn defrosted (or canned, drained and rinsed)
  • 115 g gluten free flour
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • sea salt and ground black pepper to taste
  • 3 tbsp mild coconut oil

Cashew Cheese

  • 100 g cashews soaked for at least 4 hours and drained
  • 1 tbsp lemon juice
  • 2-4 tbsp nutritional yeast
  • 50 ml water plus extra if required
  • sea salt and pepper to taste
  • 1/2 tsp ground turmeric optional
  • 1/2 tsp chilli flakes optional

Instructions

  • 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 or a stick blender 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.

Notes

Allergy Advice: Nuts (cashews)

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2 comments

  • Anna Marie Pattenden 13th March 2019   Reply →


    I made these fritters last night – they’re really good. AND the cashew cream is something else – though I had rather a lot of it! But that’s not a bad thing because it was so tasty we’ll have it tonight on pasta with some fresh mushrooms. We saw you demonstrating this at Vegan Life Live on Saturday and were inspired to try PLUS I learnt ONLY to buy organic sweetcorn from now on! Thanks for the inspo and hope to see another demo soon! Keep up the good work.

  • Moira C 13th March 2019   Reply →


    My husband made these last night and they were delicious. He tends to make the same dishes so it was fairly adventurous for him but he was amazed how easy they were. The cashew cream is gorgeous and there is enough left for another meal. Yum. 😍

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