These delicious fritters are crispy and loaded with sweet fire roasted corn and peas and made with spelt flour, cornmeal and flaxseed. You can add any green veggie and grain you like on the side. I used roasted green beans and quinoa. Add a cajun dipping sauce and a squeeze of lemon and voila, dinner (or lunch) is served.
INGREDIENTS Serves 2
10 oz green beans (feel free to substitute your favorite veggie)
1/2 cup quinoa
1 tbsp ground flaxseed
1/2 cup spelt flour (you can also substitute AP flour or oat flour)
1 lemon or lemon juice
1/4 cup cornmeal
3 tbsp vegan mayo (I like Just mayo)
1 tsp baking powder
1/2 cup plant based milk plain, unsweetened
1/2 cup peas
3/4 cup sweet corn (I love the flavor of fire roasted, but you can use regular sweet corn)
2 tsp of your favorite cajun seasoning blend (or make your own by combining salt, garlic powder, sweet paprika, dried oregano, dried thyme, black pepper, onion powder and cayenne, if you like spicy. Of course, you can use any combination of these.)
Preheat your oven to 400 degrees.
Add the quinoa, 3/4 water (vegetable broth) and a pinch of salt to a saucepan over high heat. Once it comes to a boil, cover and reduce heat to low. Cook until all water is absorbed, about 12-15 minutes.
In a small bowl mix together the ground flaxseed with 1 tbsp of water and let sit for at least 10 minutes. Trim the ends off the green beans.
For your cajun aioli, in another small bowl, combine vegan mayo, your seasoning, and 1 tsp of lemon juice. Add a pinch of salt and stir.
Place the green beans on a lined baking sheet. Drizzle with 2 tsp of olive oil (or omit, if oil free) and a pinch of salt and pepper. Roast in the oven until tender and lightly browned, about 8-10 minutes.
Combine the flour, cornmeal, baking powder and 1/4 tsp salt to a large mixing bowl. Add the plant milk and the flaxseed mixture and whisk the batter until lump free. Stir in the peas and corn.
In a large skillet add 1/4 cup of oil and once hot add about 1/4 cup of the batter, flattening slightly to form a thick cake. This recipe makes 6. Cook until lightly browned, about 5 minutes per side. Place the finished fritters on a paper towel and sprinkle with salt, if desired.
Divide the quinoa and roasted green beans between 2 plates and top the quinoa with the fritters. Drizzle the fritters with the cajun aioli. Dig in and enjoy!
If you make this let me know what you think! I'd love to hear your feedback!
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