SWEET CORN FRITTERS WITH ROCKET PESTO

Corn Fritters

2 egg whites

½ cup of rice milk

1 can of corn kernels drained.

½ small red capsicum roasted and finely chopped

½ a small red onion

1 tablespoon of basil

¼ cup of rice flour

¼ cup of chick pea flour.

Pinch of bicarbonate soda (baking soda)

• Beat egg white and stir in vegetables and basil
• Add flour until mixture well combined
• To make bite size serves form the fritter using a teaspoon.
• Drop the mixture into heated oiled fry pan.
• Allow the fritter to cook for a minute before sliding your slice under the fritter so it will then slide about and cook for another minute before turning.
• Cook until the other side is browned
• Drain on absorbent paper.

· Serve with Rocket puree and Sour cream (Recipe for Tofu sour cream see post for 27.2. 2010. listed under Tofu)

Rocket Puree:

Blend about 125 gms of rocket with 2 teaspoons of olive oil until well combined.