Many thanks to @theplantbasedpom for the perfect, plant-based mid week meal or special weekend brunch!
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Ingredients
- 3 cloves minced garlic
- 1 small onion, diced
- 3 cups frozen corn, thawed
- 1/2 can cannellini beans
- 4 tbsp PomPom Paddock Cauliflower Flour Mix
- 2 tbsp plain flour
- 1 tsp ground cumin
- 1 whole lime, juiced
- 1/2 cup soy milk
- 1 tsp sriracha hot sauce
- 1/2 red chilli, diced finely (seeds removed)
- Handful of green herbs chopped (coriander & parsley)
- 2 tbsp ground flax seeds
- 1/4 cup panko breadcrumbs (optional)
Method
- 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!