Egg Free and Gluten Free Corn Fritters

Egg Free and Gluten Free Corn Fritters

I love me a good brunch. Sadly Legoman thinks it’s a waste of time. And with a toddler and conflicting work schedules it’s a rare treat. I always, always, always order corn fritters when they are on a menu. Especially if they come with avocado and bacon…. mmmmmm… bacon. I was flicking through my recipe folder and got pretty excited to find a corn fritter recipe with no egg!!

I modified it slightly to try and make it more kiddie friendly (less spices), sadly Possum still wasn’t keen on them tonight but was happy to gobble up close to a whole avocado and a bucket of yoghurt. Legoman on the other hand said it was a keeper.

I chose to make mine little hand size to make for easy dipping, but you can also make them more grown up sized. I reckon they would be even tastier with a little salsa of some kind on the side. Something a little sweet and a little zingy!

Egg Free and Gluten Free Corn Fritters with Mint Yoghurt and Avocado – serves 4

120g chickpea (besan) flour

1/2 tsp baking powder

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1/2 tsp ground turmeric

pinch of salt

200g frozen or fresh corn kernels (don’t need to defrost)

3 spring onions, trimmed and finely chopped

A big handful or coriander, roughly chopped

160ml full fat milk or water (I reckon coconut milk would rock too)

Sunflower oil for frying 

1-2 Tbsp chopped mint

salt and pepper to taste

1/2 cup yoghurt (plain full fat)

1 ripe avocado (or more if you love your avo!)

First make up the yoghurt by combining yoghurt, mint, salt and pepper in a bowl. Set aside.

Sift dry ingredients into a bowl. Mix in corn, spring onions and coriander. Stir in milk.

Heat 1cm of oil in frying pan to medium high heat. Use a heaped teaspoon amount per fritter, making sure not to over crowd the pan. Cook until golden brown on each side (I left the first batch a little too long and they looked a bit like those old ladies at the beach who could be made into handbags). Remove and drain on paper towel. Keep fritters warm in the oven while you cook the rest.

Serve these Egg Free and Gluten Free Corn Fritters with yoghurt and slices of avocado. Yum!

Corn Fritters

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Merry Christmas!

Wishing you all a very merry Christmas! It has been a laid back day here at our house. Possum has a new favorite toy, play dough, thanks to her uncle. Now that she is 19 months old, Christmas has taken on a whole new dimension. Loving it!
For lunch today I roasted a duck and served it with a cherry and basil salsa, green beans and potatoes cooked in with the duck. First time cooking duck and it turned out pretty darn good. They’re funny looking things…

Here’s a couple of happy snaps of our festive lunch.

May this season be full of peace and joy for you and your family. Xxx20141225-213603-77763373.jpg


Baby Led Weaning Recipe Win

Look at me go! Swimming lesson, check! Nutritous food made for my baby, check! Healthy homemade stock made, check! Excess baby stuff sold on Facebook, check! Swimmers washed before they grew mould, check! Pew pew pew!! Some days are easier to get stuff done. Hurray for today! (Just ignore the pile of dishes, the unpacked boxes or the trail of Possum destruction).

I’m wondering if it made up for my list of kitchen fails the past few days. I managed to grate my thumb into a middle eastern carrot salad which then turned out to taste like soap and smell like insect repellent (orange blossom water should carry a warning label). I also managed to pick a huge pile of kale from the garden to make kale chips for a guest, only to burn them all to a crisp. Then I also managed to make lentils and rice that smelt overwhelmingly like pee.

Making food for your whole family can be tricky. I always seem to find awesome recipes but then they either take too long, need obscure ingredients or have stuff in it that isn’t safe for babies such as honey. Plus I’m always a bit dubious about “kid friendly recipes”. They always seem to either leave out flavour all together or just be made up of bread, cheese or eggs. But I managed to find something that looked like I would eat it and it was a “baby” recipe, Beef Apple and Quinoa Balls. Awesome. Found some pork mince in the freezer, already had quinoa, just needed to buy an apple. The recipe calls for a couple of spices and some fresh herbs which made me hopeful these would be tasty little treats that my little one would enjoy (she likes things with flavour, funnily enough).

Pork Apple and Quinoa Balls

Pork Apple and Quinoa Balls

I was feeling organised today which meant I had these made up and had them in the oven before Possum woke up from her 30 minutes nap this afternoon. Managed to cook the quinoa while we were having lunch so it was cool and ready to go by the time I needed it. Can I just say though, coriander has a magical ability to work it’s way out of every little meatball I tried to roll. Cheeky, very cheeky. I am very grateful for the “cook time” setting on the oven as opposed to just using a timer. I got stuck with a sleeping Possum on my lap when I fed her after her nap, leaving me stuck in the rocking chair for an hour, listening to the beep of the alarm, knowing that the oven had turned itself off. Thank goodness!

I also managed to make chicken stock today! Was surprisingly easy and I could just leave it to bubble away for a couple of hours while I got on with other things. The nice thing about home made stock is it is salt free. An important point when cooking for bubs, but also just good for everyone’s health anyway. Cheap to make too. 1kg of chicken wings has made me 3-4 litres of stock using vegetables I already had in the fridge (carrot, celery and onion). Here is the recipe I used.

Knowing how productive I felt today, I’m preparing myself for a day or unexpected happenings tomorrow… what will happen to stop us getting to musical playgroup…

Homemade Chicken Stock

Homemade Chicken Stock

Beef Apple and Quinoa Balls

Affordability : EXCELLENT. Use whatever mince you’d like. I opted for some free range pork mince (500g) that I picked up on clearance for $3 at the supermarket. I already had a big bag of quinoa and the recipe uses lots of pantry staples. The recipe made around 30 small – medium balls.

Time Factor : MODERATE. You need to make the quinoa which takes around 20 minutes. Thankfully only takes a few minutes to mix together with your hands and make into balls. Then 30 minutes in the oven.

Complexity : LOW. The great thing about meatball recipes is how straightforward they are. And you can add or omit whatever you fancy. I once made really yummy lamb meat balls with dried apricot and kale in them.

Deliciousness : MODERATE. Not our favourite in the curry flavours so far but tasty none the less. Lego Man said it tasted the opposite of acidic. They certainly were tasty and easy to eat but didn’t make me go wow. They did make Possum pretty happy though. She devoured two medium sized meatballs at dinner along with roasted sweet potato “chips”, tomato, cucumber, grapes and blueberries.

Mess : LOW. One bowl and two roasting trays. Just be prepared for sticky hands. Personally I love hand mixing stuff like this. I reckon you can taste the love.

Tummy Filling Factor : MODERATE – EXCELLENT. Depends who you’re talking about. They were great to snack on at 5pm while Possum ate her dinner, and it’s great to be eating the same thing as each other. Possum was certainly full and chose the meatballs over nearly everything else on her tray. The few grapes were gone before the meatball even made it to her tray!

Possum Friendly? YES. Very happy with how much she enjoyed these. They have been put away in 3-4 balls per bag in the freezer to grab quickly for lunch when out and about, or an easy lunch/dinner at home. Or maybe a snack for a hungry mummy. Being high in protein, low in salt and sugar, these are a great snack for a busy mummy. Much better choice than chips or chocolate.

Would I make it again? Yes but I would add more spice and some kind of onion or garlic to give it a bit more pow.

Possum approves

Possum approves

Not tonight dear, I have a headache

I am blaming exercise. I must be allergic. Or maybe it was from the amazing whole day of glorious sunshine!! But by this afternoon I had/still have a cracker of a headache. Which made trying to follow a recipe, even a super simple one like I had planned, seem like trying to read the dictionary upside down.

So Chicken Curry was replaced with… Chicken Curry! Except from a packet. A little while ago I posted about The Spice Tailor range of curry sauces that we had. Super impressed with them. So much so that when I saw them on special at the supermarket the other week I bought 8 of them. One in every flavour. Tonight was a spinach curry.

Chicken Spinach Curry

Affordability : MODERATE. Cheaper than take away but just as tasty.
Time Factor : EXCELLENT. Dinner ready in 20 minutes including rice. Winner winner chicken dinner.
Complexity : LOW. 3 simple instructions to follow. Even me with a bad headache could handle that level of complexity.
Deliciousness : MODERATE. Not our favourite in the curry flavours so far but tasty none the less. Lego Man said it tasted the opposite of acidic.
Mess : LOW. Two saucepans. Two bowls.
Tummy Filling Factor : EXCELLENT. Normally we would squeeze 3 serves out of the amount of sauce. But tonight the two of us were pretty hungry. Lego Man went canyoning today so worked up a hunger.
Possum Friendly? YES. If there was any left to share with her… sorry Possum.

Would I make it again? Will work my way through their other sauces before using this one again.


My win for today was lunch. Staring into the fridge while Possum was thoroughly enjoying her lunch of roast pumpkin, cherry tomatoes, apple and smoked salmon (she has expensive taste!). I didn’t have alot to work with. I mashed the roast pumpkin from last night into the leftover brown rice and barley, added a blob of kecap manis and some spring onions with a drop or two of sesame oil. Yummo! Must remember that combo! I reckon you could bulk it out with some tofu or marinated chicken, add some leafy greens and make a really great salad.


And Happy International Women’s Day! We rock!