Gluten-free sweetcorn fritters with pea and mint dip

Gluten-free sweetcorn fritters with pea and mint dip: crispy corn patties made with rice flour and egg, served with a fresh dip of peas, mint and olive oil.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 16 g
• Fat: 15 g
• Carbs: 48 g

Ingredients

• 1 tin of sweetcorn
• 50g rice flour
• 2 organic eggs
• 150g peas
• 2 tbsp olive oil
• 0.5 bunch of mint

Method

You’ll need: frying pan · saucepan · stick blender · sieve

1. Drain the sweetcorn well and pat it lightly dry if needed.
2. Mix the sweetcorn with the rice flour and eggs to make a mixture you can shape, and season it to taste.
3. Cook the peas briefly, drain them and blend them with the mint and olive oil to make a creamy dip.
4. Heat olive oil in a frying pan, shape the corn mixture into small patties and fry them on both sides until golden brown.
5. Leave the sweetcorn fritters to rest briefly on kitchen paper so they stay crisp on the outside.
6. Serve the warm sweetcorn fritters with the pea and mint dip.

Good to know

Golden brown on the outside, juicy inside, with a fresh, colourful dip on the side. A plate like this feels uncomplicated and still looks the part.

Swaps

Rice flour → gram flour (more plant protein and fibre); peas → edamame (more protein and folate); mint → parsley (more vitamin K); olive oil → avocado oil (stable at high heat and mostly monounsaturated fats)

Allergens

Contains egg; gluten-free only if the rice flour and other ingredients are free from contamination. Usually well suited to children, and fine during pregnancy as long as the eggs are cooked through and the ingredients are handled cleanly.

Dairy-free recipes