This recipe is perfect for low-energy mornings because, whilst it looks and tastes impressive, it is simple to prepare. The sweetcorn fritters stand in for conventional breakfast carbs and bring more nutrition to the table. For a very simple option, pair them with avocado or for something more extravagant, serve them with poached eggs, a selection of homemade dips, seaweed salad or greens and pickles or Sauerkraut (pages 316–317). Bacon, Coconut 'Bacon' (page 313) or smoked fish also make a nice addition.
Serves 4 (makes 6–8 fritters)
1 tbsp lemon juice (optional) pinch of salt (optional)
For the sweetcorn fritters
350g corn kernels, cooked and cooled 1 large egg (or 1 tbsp chia gel, page 81) 1 tsp ground or freshly grated turmeric pinch of sea salt
2 tbsp extra virgin olive oil, plus extra for frying
60g buckwheat flour
1⁄2 tsp baking powder
small handful of fresh coriander leaves (or other fresh herbs) freshly ground black pepper
1 tsp shilajit powder, 1 tsp spirulina powder, 2 tbsp golden linseeds or chia seeds
First, make the fritters. Place 100g of the corn in a blender and add the egg or chia gel, turmeric, salt and oil. Add any elevate ingredients, if using, and blend on a high-speed for 30 seconds, until it forms a thick, creamy paste. Once smooth, transfer to a bowl, add the remaining corn kernels, flour, baking powder and coriander (or other fresh herbs) and stir to combine. Season to taste with salt and pepper.
Heat a little oil in a large frying pan over a medium heat and, once warm, spoon 3–4 large ladlefuls of batter – spaced apart to avoid them merging into one – into the pan. Flatten slightly with the back of a spoon and cook for 1–2 minutes, until brown and crisp, then flip and cook the other side for 1–2 minutes, until crispy. Repeat until all the batter has been used up.
Meanwhile, scramble, fry or poach your eggs. Next, prepare the avocado: cut each in half, remove the stones, and either slice thinly, lengthways, and scoop out the flesh, or into a bowl and mash with the lemon juice and salt.
Add cooled fritters to packed lunches in the place of sandwich bread.