Makes 6-9 fritters
200g Smoked Corn and Hemp Better Being Blend
200g canned creamed corn
1 egg, whisked
1/2 cup almond milk
1 tbsp olive oil
1/2 bunch coriander, finely chopped
1 red chilli, deseeded and diced
Extra olive oil for frying
Place creamed corn, egg, milk and olive oil into a food processor and pulse to form a chunky batter.
Add Better Being Blend and baking powder to the mix and pulse again to form a thick batter.
Pour mixture into a large bowl, fold through chopped coriander and chilli.
Heat a non-stick pan to a moderate heat with a splash of olive oil.
Scoop a heaped tablespoon of the batter into the pan, using the back of a spoon thinly spread batter to roughly 1cm thick.
Cook for 2-3 minutes until bubbles slightly appear, then flip. Cook for another 2-3 minutes.
Repeat until all batter is cooked
Serve with choice of sides; avocado, sour cream, salsa, poached eggs...
*Note* : cook 2-3 fritters at a time