Spicy Corn & Macadamia Fritters

Ingredients

• 75 g Cathedral Cove Macadamia Chilli Kelp Sprinkle
• 200 g Chick Pea Flour
• 1 Can Organic Corn Kernels
• 1 large Red Onion Finely Diced
• 2 Carrots Finely Diced
• 2 Celery Sticks Finely Diced
• 2 Chillies Finely Diced
• 1 Tablespoon Baking Powder or Gluten Free Raising Agent
• 1 Teaspoon Salt
• 1/2 cup Fresh Coriander Finely Chopped
• 1 Tablespoon Red Curry Paste
• 2 Lemons Cut into Wedges
• Macadamia Oil (for cooking)

Process

Mix chick pea flour with the macadamia chilli kelp sprinkle in a large bowl. Stir in the onions, carrots, celery, chillies, baking powder/raising agent & salt. Slowly add cold water & gently mix until the texture reaches a ’porridge consistency’.

Add curry paste (mix in a little water first), coriander & corn kernels. Add additional water if required as the flour will absorb it.

Place a large pan on medium heat, then add enough macadamia oil to cover the base of the pan, spoon mix into the pan.

Cook until fritters are golden brown on both sides & serve with wedges of lemon & a side of salad.