Avocado and Corn Fritters with Mint Yogurt
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4 servings
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15 mins prep, 15 mins cook 30 mins total
Ingredients:
Mint Yogurt
- ½ cup (125 mL) fat-free yogurt
- 2 tsp (10 mL) chopped fresh mint
- ½ tsp (2 mL) lime juice
- Pinch salt
Avocado and Corn Fritters
- 1 avocado, pitted, peeled and divided
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) egg replacer
- ⅓ cup (75 mL) water
- ¼ tsp (1 mL) each salt, pepper and ground cumin
- ¼ cup (60 mL) fine cornmeal
- ¼ cup (60 mL) regular cornmeal
- ½ cup (125 mL) frozen corn kernels, thawed
- ¼ cup (60 mL) Flax Plus Multibran Flakes
- 2 tbsp (30 mL) chopped fresh chives
- 1 tbsp (15 mL) chopped fresh mint
- 2 tbsp (30 mL) organic coconut oil, divided
Directions:
Mint Yogurt
- In small bowl, stir together yogurt, mint, lime juice and salt. Refrigerate, covered, until serving.
Avocado and Corn Fritters
- Chop one half avocado and set aside.
- In bowl, mash remaining avocado with lime juice, egg replacer, water, salt, pepper and cumin.
- Add cornmeal to avocado mixture, stirring until combined.
- Fold in reserved avocado, corn kernels, Flax Plus Flakes, chives and mint.
- In large non-stick skillet, heat 1 tbsp coconut oil over medium heat.
- Working in batches, scoop scant 1/4 cup (60 mL) batter per fritter into skillet. Cook fritters for 3 to 4 minutes per side or until golden brown and crispy, adding remaining coconut oil to pan as needed between batches.
- Serve Avocado and Corn Fritters with Mint Yogurt.
