Thinking of going vegan? Vegetarian, even? Try these delicious recipes from cookery author and London deli owner, Ella Mills AKA Deliciously Ella
These fritters are the basis of our go-to brunch and i can’t begin to count the number of requests we’ve had for this recipe, so I hope you all enjoy making them at home. They’re absolutely incredible with the avocado smash and our smokey baked beans, or else simply pile them high with garlicy sautéed tomaties for a speedier option.
CORN FRITTERS WITH SMOKY BAKED BEANS AND AVO SMASH
These fritters are the basis of our go-to brunch and I can’t begin to count the number of requests we’ve had for this recipe, so I hope you all enjoy making them at home. They’re absolutely incredible with the avocado smash and our smoky baked beans, or else simply pile them high with garlicky sautéed tomatoes for a speedier option.
For the fritters
1 300g tin of sweetcorn, drained
2 tablespoons buckwheat flour
2 tablespoons plain flour
1 teaspoon bicarbonate of soda
2 tablespoons plain yoghurt (we use a pure coconut yoghurt)
140ml almond milk
1 red chilli, deseeded and sliced
handful of coriander or chives, chopped
salt and pepper
For the smoky baked beans
1 onion, sliced
2 garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chilli powder
1 tablespoon tamari
1 teaspoon apple cider vinegar
1 400g tin of tomatoes
2 tablespoons maple syrup
1 400g tin of borlotti or red kidney beans, drained
1 tablespoon tomato purée
25g parsley, chopped
For the avo smash
2 large ripe avocados, peeled and stoned
juice of 1 lime
pinch of chilli flakes
1 tablespoon olive oil
handful of coriander,
75g sun-dried tomatoes, roughly chopped
If you’re serving the fritters with the smash and beans, start by
making the beans. Place a pan over a medium heat with a drizzle
of olive oil. Once warm, add the onion and garlic and cook for
5–10 minutes, until soft. Add the spices and cook for a further
minute, stirring constantly, then add the tamari, apple cider vinegar,
tomatoes, maple syrup, beans and tomato purée. Bring the whole
thing to the boil then reduce the temperature and leave to simmer
for 15–20 minutes. Once the sauce has thickened, stir through the
parsley and some salt and pepper. Keep warm over a low heat
while you make the smash and fritters.
For the smash, place the avocado, lime juice, chilli, olive oil and
some salt in a bowl and mash together using a fork. Stir through
the coriander and sun-dried tomatoes.
To make the fritters, place two thirds of the sweetcorn in a food
processor and blitz until smooth. Next place the polenta, flours,
bicarb and a generous sprinkling of salt in a bowl and mix. Then
add the yoghurt, blitzed sweetcorn and almond milk and give it
a really good stir, until smooth. Stir through the chilli, coriander
and remaining whole sweetcorn kernels.
Place a frying pan over a medium heat with a drizzle of olive oil.
Once warm, spoon in one large tablespoon of the batter at a time
and cook for 3–5 minutes, until golden and holding its shape, then
flip over and cook the other side in the same way.
I always make extra beans, as they’re delicious the next day and
keep really well in the fridge for about 5 days or in the freezer
for when you need a speedy breakfast/supper. Make sure you
allow the leftovers to cool before putting in the fridge or freezer.
Recipes from Deliciously Ella The Plant-Based Cookbook by Ella Mills, published by Hodder & Stoughton is €28. Photographs by Nassima Rothacker © Hodder & Stoughton