40gm polenta or mealie meal
30gm whole wheat flour (‘Nutty wheat’)
1 flat tsp baking powder
3 large eggs, beaten
100ml fat free natural yoghurt
1 x 340gm can sweet corn kernels, rinsed and drained
6 spring onions, finely chopped
½ tsp harrief (chilli) paste
1 Tblsp vegetable oil
Method
Measure the polenta, flour and baking powder into a bowl.
Make a well in the centre and pour in the eggs.
Beat well.
Now add the remaining ingredients (except the oil), and stir well to combine.
Spray a large frying pan with non-stick cooking spray and add the measured oil.
When the pan is hot drop in spoonfuls of the fritter mixture.
Cook for about 4 minutes each side.
Keep warm in a clean tea cloth.
Serve with a fresh mixed salad, sliced avocado and sweet chilli sauce or chutney.
WARNING: These will disappear faster than you can make them!
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