Serves: 4
Ingredients
- 2 cloves garlic, crushed
- 1 tbsp chopped fresh thyme
- 1 tbsp balsamic vinegar
- 2 handfuls of baby spinach leaves
- Olive oil
- Salt and pepper
- 60 g Plain flour
- 90 g Cornflour
- ¼ tbsp Baking powder
- ½ tbsp Salt
- 1 tbsp Ground cumin
- 1 Egg
- 125 ml Alpro Almond milk
- 350 g Sweetcorn kernels
- Sunflower oil
- 16 Baby plum tomatoes, halved
Method
Pre-heat the oven to 200ºC / Gas Mark 6
1. Sift the dry ingredients into a large mixing bowl. In a separate bowl, mix the egg with the Alpro Almond milk and add to the dry ingredients. Whisk together until you have a smooth batter. Add the sweetcorn and mix to combine.
2. Place the tomatoes on a baking tray and sprinkle over the crushed garlic, thyme, salt and pepper and a little olive oil. Bake in the oven for about 20-30 mins. Remove from the oven and sprinkle the tomatoes with the balsamic vinegar.
3. Heat a little sunflower oil in a non-stick frying pan until hot, spoon the batter a tbsp at a time and cook the fritters on both sides.
4. Place a couple of the fritters on a plate and top with the tomatoes and the spinach to serve.
Tip/Serving Suggestion:
Add some zing with a dash of sweet chilli sauce.
