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Sweetcorn and Chickpea Fritters

The best thing about these easy fritters is that you you can change the flavour profile easily by adding different combinations of spices. The recipe calls for a food processor, but you can easily make these with a masher instead. This recipe makes 8 fritters.

Ingredients:
285g (drained weight) sweetcorn
240g (drained weight) cooked chickpeas
1/2 red onion, finely chopped
2 cloves garlic, minced
1 tbsp soy sauce or tamari
2 tbsp water
6 tbsp gram flour
1 tsp smoked paprika
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp salt (or more to taste)
1/4 tsp white pepper

Directions:
1. Pulse (or mash) the sweetcorn and chickpeas until most are mashed but there are still some chunky bits.
2. Stir in the rest of the ingredients (the mix may be wetter than you imagine; trust me!).
3. Heat a frying pan over a medium-low heat and lightly brush with oil or spritz with spray oil.
4. Take 1/4 cup of the mixture and place it in the pan, pressing down to flatten. Repeat until you have four fritters in the pan. Cook 3 minutes, flip, and cook 3 minutes more.
5. Keep warm while you cook the rest of the fritters.
6. Serve with a sauce of your choice if desired.

Smoky Potato Sweetcorn Soup

Flavoursome and with a hint of smokiness, this budget soup takes about 10 minutes to prepare. If you don’t have access to a blender, it’s equally delicious unblended. Serves 2-3.

Ingredients

1 yellow onion, chopped
1 bell pepper, chopped
100g mushrooms, chopped or sliced, as desired
2 cloves garlic, minced
1 large potato, unpeeled and diced
800ml vegetable broth
1 tsp smoked paprika
Salt and pepper, to taste

Directions

1. Sauté the onion, mushrooms, and bell peppers over a medium-heat until the mushrooms start to release their juices. Add the garlic and sauté for a further 30 seconds.
2. Add the potato, broth, and smoked paprika. Bring to the boil, cover, and simmer for about 7 minutes or until the potatoes are tender.
3. Serve as is, seasoned with salt and pepper as desired, or remove about a third of the soup to blend it before returning it to the pot to reheat.