Cavolo Nero & Sweetcorn Fritters with Spicy Yoghurt Dip

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

1. Place the cavolo nero, peas, spring onions, garlic, cheese, sunflower seeds, flax eggs, bicarb soda, salt and pepper in a food processor. Blend until a paste is formed.
2. Transfer to a mixing bowl and add the sweetcorn and rice flour and mix until thoroughly combined.
3. Shape the mixture into 35g discs. Shape into a ball then press down into a disc. Using wet hands will make this easier.
4. Heat up a large frying pan over a medium with 4 tbsp veg oil. Fry the fritters in two batches. Cook 2-3 minutes on each side, until brown and crisp. Transfer the fritters to a plate lined with kitchen towels to absorb the excess oil. Serve immediately.

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.

Cavolo Nero & Sweetcorn Fritters with Spicy Yoghurt Dip

Makes 14

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