Courtesy of Vegan: Over 90 Mouthwatering Recipes for All Occasions, published by Hearst Books / Sterling Publishing ©2007.
3 teaspoons olive oil
1/4 cup frozen sweet corn
2 tablespoons self-rising wholegrain flour
1 teaspoon vegan bouillon powder
2 tablespoons soy milk
1 teaspoon cider vinegar
2 1/2 teaspoons chopped chives
Sweet chile sauce, to serve
1. Preheat the oven to 350 degrees Fahrenheit. Heat 1 teaspoonful of the oil in a frying pan and fry the sweet corn for a few minutes until it is hot.
2. Combine the flour, bouillon powder, milk, vinegar, chives and pepper in a bowl. Add the sweet corn to the flour mixture and stir thoroughly.
3. Heat the remaining oil in the frying pan, then add tablespoonfuls of the corn mixture, spacing them well apart. Fry on both sides until light golden brown.
4. Transfer the fritters to a baking tin and bake for 5-10 minutes until they rise a little. Serve with sweet chile sauce for dipping
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