Gluten free corn and coriander cakes

By Lisa Roukin , November 28, 2013
Photo: Lauren Marsh

Photo: Lauren Marsh

Celebrate Chanucah with these golden, crunchy patties which all will love. These are best served warm but can also be used the next day for packed lunches. Serve with a yoghurt raita or sweet chilli sauce.

Makes: 12
Preparation: 20 minutes
Cooking: 4-5 minutes

300g gram flour or chickpea flour
2 large handfuls coriander, chopped
198g canned sweet corn, drained
¼ tsp bicarbonate of soda
¼ tsp chilli flakes
Sea salt
Black pepper
4 tbsp groundnut oil
½ pint water


Combine the first six ingredients in a mixing bowl and season with the sea salt and black pepper.

Gradually add the water — you will definitely need the ½ pint — and might need a little extra.

Set the thick batter aside for 5 minutes.

Heat the groundnut oil in a frying pan and spoon a heaped tablespoon of mixture carefully into the oil.

Fry for approximately 2 minutes per side, until the fritter is medium brown and crisp,

Drain thoroughly on kitchen paper towel.

Keep cooked fritters warm in a low oven while you cook the remaining mixture.

Last updated: 7:45pm, November 28 2013