Corn & Quinoa Fritters With Crispy Bacon & Beetroot Yoghurt
Corn & Quinoa Fritters With Crispy Bacon & Beetroot Yoghurt

Corn & Quinoa Fritters With Crispy Bacon & Beetroot Yoghurt

Delicious little rosti-style fritters can be rustled up with almost any leftover vegetables you have – this recipe calls for sweetcorn, courgettes and carrots, with crispy quinoa flakes added into the mix. Best served straight from the pan while still hot, enjoy them with crispy bacon and a garlicky yogurt and beet dip.
Photography: MOWIE KAY

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2 courgettes, grated (about 250g)
2 carrots, grated (approx. 200g)
2 corn cobs, kernels removed (about 200g)
½ bunch coriander, finely chopped
1 bunch spring onions, finely chopped
1 tsp of ground coriander
1 green chilli, finely chopped
100g of chickpea flour
190g of quinoa flakes
4 eggs, lightly beaten
180g of streaky/fatty bacon
3 tbsp of olive oil
Sea salt & freshly ground black pepper
For The Beetroot Yoghurt
200g of Greek yogurt
1 garlic clove, crushed
1 raw beetroot, peeled & grated
1 tsp of ground coriander
Freshly squeezed juice of 1 lime
1 tbsp of olive oil
To Serve
Coriander leaves
Lime wedges
Step 1

Start by removing the excess moisture from the grated courgettes by wrapping them in muslin and squeezing out excess moisture. Combine the courgette, carrots, corn, coriander, spring onions, ground coriander and green chilli in a bowl.

Step 2

Place chickpea flour, quinoa, eggs and 150ml of water in a bowl. Whisk to combine. Season with salt and pepper. Pour the batter into the bowl of vegetables and mix well to combine, then set aside for 30 minutes.

Step 3

Meanwhile, preheat the oven to 180°C (350°F) Gas 4. Lay the bacon slices in a single layer on a baking sheet (do not let them overlap or they will stick together). Bake until the bacon is crispy – about 20 minutes, depending on its thickness. Keep warm.

Step 4

Make the beetroot yogurt by mixing all the ingredients in a bowl, season well and taste.

Step 5

Heat the olive oil in a frying pan/skillet over a medium heat. Add 1 heaped tablespoon of fritter mixture to the pan. Cook for 4 minutes on each side and drain on paper towels. Repeat with the remaining mixture and keep warm.

Step 6

Serve the fritters with the bacon and beetroot yogurt and topped with coriander leaves and lime wedges. Chilli jam and chopped spring onions also go well.

Rice & Grains by Kathy Kordalis, published by Ryland Peters & Small (£18.99) Photography by Mowie Kay © Ryland Peters & Small

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