Tender to the bite and filled with fresh seasonal veg and juicy prawns, these fritters do need to be turned carefully as they don’t have a large amount of batter holding them together.
½ cup ground almonds
1 tablespoon chia seeds
2 cloves garlic, crushed
¼ cup coconut cream
1 medium zucchini
1 medium sweet corn cob
200 grams raw peeled prawns, chopped roughly
good handful coriander, chopped
sea salt and freshly ground pepper
rice bran oil for cooking
1 lemon, quartered
Put the almonds, chia seeds, garlic, egg and coconut cream in a large bowl and season well. Whisk and set aside for 10 minutes.
Grate the zucchini on the large side of a box grater and measure out ½ a cup.
Cut the kernels off the corn and measure out ½ a cup.
Add both to the batter along with the prawns and coriander. Stir together until well combined.
To cook: Heat a little oil in a sauté pan and add large spoonfuls of the mixture, gently flattening each one a little for even cooking.
Cook over a medium heat for about 2 minutes each side, turning carefully.
Transfer to kitchen towels and keep warm in a low oven while making the remaining fritters.
To serve: Place on a platter and serve with the lemon wedges and chilli sauce if desired. Makes about 14