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Deliciously Ella The Plant-Based Cookbook
These fritters are the basis of our go-to brunch and I can’t begin to count the number of requests we’ve had for this recipe, so I hope you all enjoy making them at home. They’re absolutely incredible with the avocado smash and our smoky baked beans, or else simply pile them high with garlicky sautéed tomatoes for a speedier option.


Posted by Hodder & Stoughton Published See Hodder & Stoughton's 34 projects » © 2023 Ella Mills (Woodward) / Hodder & Stoughton · Reproduced with permission. · Recipes are extracted from Deliciously Ella The Plant-Based Cookbook by Ella Mills, published by Hodder&Stoughton on 23rd August priced £25.00 Photographs by Nassima Rothacker © Hodder & Stoughton
  • Step 1

    If you’re serving the fritters with the smash and beans, start by
    making the beans. Place a pan over a medium heat with a drizzle
    of olive oil. Once warm, add the onion and garlic and cook for
    5–10 minutes, until soft. Add the spices and cook for a further
    minute, stirring constantly, then add the tamari, apple cider vinegar,
    tomatoes, maple syrup, beans and tomato purée. Bring the whole
    thing to the boil then reduce the temperature and leave to simmer
    for 15–20 minutes. Once the sauce has thickened, stir through the
    parsley and some salt and pepper. Keep warm over a low heat
    while you make the smash and fritters.

  • Step 2

    For the smash, place the avocado, lime juice, chilli, olive oil and
    some salt in a bowl and mash together using a fork. Stir through
    the coriander and sun-dried tomatoes.

  • Step 3

    To make the fritters, place two thirds of the sweetcorn in a food
    processor and blitz until smooth. Next place the polenta, flours,
    bicarb and a generous sprinkling of salt in a bowl and mix. Then
    add the yoghurt, blitzed sweetcorn and almond milk and give it
    a really good stir, until smooth. Stir through the chilli, coriander
    and remaining whole sweetcorn kernels.

  • Step 4

    Place a frying pan over a medium heat with a drizzle of olive oil.
    Once warm, spoon in one large tablespoon of the batter at a time
    and cook for 3–5 minutes, until golden and holding its shape, then
    flip over and cook the other side in the same way.

    I always make extra beans, as they’re delicious the next day and
    keep really well in the fridge for about 5 days or in the freezer
    for when you need a speedy breakfast/supper. Make sure you
    allow the leftovers to cool before putting in the fridge or freezer.

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