First add ½ cup of the corn, the cannellini beans and soy milk to a blender and puree together- set aside
Saute the onion and garlic in a little olive oil until soft then remove from the heat
Stir in the lime juice, chilli, sriracha, remaining corn and the ground flaxseeds
Pour in the pureed corn mixture, the flours and chopped herbs
Stir well, you should have a thick scoopable batter
Preheat a non-stick pan with some oil on medium, drop spoonfuls of the mixture onto your pan and leave them to cook underneath
When ready, flip them over and cook for a few minutes on the other side until golden
Drain on a paper towel and then serve with some avocado and vegan sour cream
An extra squeeze of lime and a little chopped chilli and coriander and you’re ready to eat!