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

  1. In small bowl, stir together yogurt, mint, lime juice and salt. Refrigerate, covered, until serving.

Avocado and Corn Fritters

  1. Chop one half avocado and set aside.
  2. In bowl, mash remaining avocado with lime juice, egg replacer, water, salt, pepper and cumin.
  3. Add cornmeal to avocado mixture, stirring until combined.
  4. Fold in reserved avocado, corn kernels, Flax Plus Flakes, chives and mint.
  5. In large non-stick skillet, heat 1 tbsp coconut oil over medium heat.
  6. 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.
  7. Serve Avocado and Corn Fritters with Mint Yogurt.