Dairy free fish fingers


These are great hot or cold. When using fresh corn, simply steam before cutting the kernels off. Serve with fresh salsa and avocado.

Olive oil (or coconut oil) 1 onion, finely chopped (or if you're in a hurry, just some spring onion to throw into the mix) 2 garlic cloves, finely chopped 800gm tinned corn kernels (or fresh to equal approx 4 corn cobs) 2 tablespoons fresh flat leaf parsley, finely chopped (or whatever fresh herbs you have around and like - currently I'm using basil) 2 tablespoons cornstarch 2-3 tablespoons golden corn flour 2 eggs Salt and freshly ground black pepper to taste

Heat 1 tablespoon olive oil in a frying pan. Add the onion and garlic, and sauté for 3-4 minutes, or until just soft. (If I'm really busy, I just chop up spring onion and add it to the mix and leave this step, and the garlic, out all together.) Combine all ingredients in a bowl and stir together well.

Heat approx 2 tablespoons olive or coconut oil in a frying pan over medium heat. To make each fritter, put approx 3 tablespoons of the mixture into the pan (don't be tempted to flatten them too much) and cook for 4-5 minutes on one side. It is important that the heat is high enough to create a good sizzle, without being so high that it cooks the outside before the inside is ready. Turn over and cook for a further 4-5 minutes. Remove and drain on a paper towel.