Corn frittaaaas with salsa, gauc and asparagus

We have been doing so much sightseeing of Sydney since our parents have been here, which has brought to our attention the fact that we really don’t get out of our northern beaches bubble enough! On Sunday we got the ferry up the parramatta river, something I never would have thought to do, and I was pleasantly surprised! With the winter sun shining, we sat back and relaxed on the hour long ferry ride, taking in the beautiful sights. When we got there we were again surprised by the restaurant choices, which were plenty. We went to Grill’d, a healthy burger joint we had been to once before on the gold coast. It didn’t disappoint…

I got the portobello mushroom burger with pesto, tomato, lettuce and roasted red pepper on a gluten free bun.

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Ali got the veggie patty with tomato chutney etc.

After our big day of ferries and sightseeing we were hungry and tired out…hmm what to make for dinner. With some left over salsa and guac these corn fritters were super quick and satisfied our hungry bellies.

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Recipe:

2 cans of corn rinsed a d drained
1/4 cup quinoa flakes
1/4 psyllium husk
2 TBS flax meal
1/8 cup nutritional yeast
3/4 cup milk of choice, I used rice milk
1/2 tsp veg stalk 1/2 tsp miso paste (dissolve in milk before adding)
2 eggs
1 purple onion chopped
1 capsicum chopped
Cayenne, paprika to taste
Sea salt and pepper

Combine all ingredients and shape into 1/2 cup patties. Heat oil in fry pan and fry over medium heat, flipping when golden on the bottom.

We served them on a bed of rocket which we drizzled with olive oil and lime juice. Topped with guac and salsa and smoked salmon (for fish eaters) with a side of asparagus.

Asparagus:

Marinate in a couple tablespoons of lemon juice, 2 tsp veg oil, 2 garlic minced, sea salt an pepper. Heat in a fry pan with the juice for just a couple minutes (unless you like them really well cooked but I like them fresh ‘n crunchy)

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Corn fritters cooking

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Bed of rocket drizzled with olive oil, line juice and salt and pepper

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