Starters & salads
Sweetcorn fritters with chilli jam and avocado cream
To make your own Gluten free baking powder, please refer to the recipe Cookidoo®.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 65 min
- Total
- 65 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- Rating
- Well rated
- red capsicum
- 400 g
- dried chilli flakes
- 3 tsp
- white sugar
- 200 g
- apple cider vinegar
- 100 g
- water
- 80 g
- avocado
- 1
- sour cream
- 50 g
- salt
- 0.3 tsp
- ground black pepper
- 2 pinches
- fresh flat-leaf parsley
- 2 sprigs
- fresh chives
- 10 sprigs
- chickpea (besan) flour
- 70 g
- gluten free cornflour
- 30 g
- gluten free baking powder
- 2 tsp
- paprika
- 0.5 tsp
- salt
- 0.5 tsp
- ground black pepper
- 1–2 pinches
- eggs
- 2
- water
- 120 g
- canned corn kernels
- 400 g
- feta cheese
- 200 g
- olive oil
- olive oil
- watercress
- watercress
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 19.4 g
- Energy
- 3,310 kJ
- Calories
- 791.1 kcal
- Fat
- 42.8 g
- Fibre
- 12.4 g
- Carbohydrates
- 78.6 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗