INGREDIENTS
160 ml Almond Breeze Unsweetened Almond Milk
2 extra large eggs
250 ml self raising flour
125 ml fine cornmeal
15 ml cornflour
375 ml coarsely grated baby marrows
375 ml cooked corn kernels
3 - 4 spring onions, finely chopped
½ red pepper, finely chopped
Zest of 1 lemon
30 ml freshly chopped coriander
Salt and freshly ground black pepper to taste
Oil for frying
A few sprigs of coriander for serving
Guaçamole:
1 avocado, mashed
A few drops lemon juice
15 ml Almond Breeze Unsweetened Almond Milk
Salt and freshly ground black pepper to taste
Tomato Salsa:
1 tomato, finely chopped
2 spring onions, finely chopped
15 ml freshly chopped coriander
Salt and freshly ground black pepper to taste
INSTRUCTIONS
Beat together the almond milk and the eggs.
Mix the dry ingredients together.
Add the almond milk mixture little by little to the dry ingredients and mix until smooth and well combined.
Add the baby marrows, corn kernels, spring onions, red pepper, lemon zest and coriander.
Season to taste.
Heat a little oil in a pan and drop spoonfuls of the mixture into the oil.
Cook for about 2 minutes on each side or until golden and cooked through.
Drain on absorbent paper.
Serve with guaçamole and tomato salsa.
Top with fresh coriander and serve with lemon wedges.
