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Cavolo Nero & Sweetcorn Fritters with Spicy Yoghurt Dip

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150g cavolo nero, stalks removed, chopped 
75g peas 
2 garlic cloves, crushed 
1 bunch spring onions, green only, roughly chopped 
30g vegan cheddar/parmesan, grated  
1 tbsp sunflower seeds 
3 flax eggs 
100g sweetcorn 
60g rice flour 
1 tsp salt 
1/4 tsp pepper 
1/4 tsp bicarb soda 
 
Spicy Yoghurt Dip 
30g vegan mayo 
60g vegan plain yoghurt 
5 Basil leaves, finely chopped  
1 tsp Tomato & Sriracha Jam 

Makes 14

Fried patties with Cavolo Nero taking centre stage with it's deep, tangy, slightly bitter flavour with a nutty aftertaste supporter by milky sweet tasting corn dabbled in a sweet a spicy yoghurt dip featuring Tomato & Sriracha Jam, this is perfect for brunch, lunch, or even dinner. You can even add salad, pan fried mushrooms, garlic buttered green beans, coleslaw or sweet potato fries. For the dip, just combine all the ingredients, mix well and season with salt.

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