Chili Corn Cakes

Oh me oh my, breakfast is served, my ultimate sunday brunch awaits you. I love this healthy and delicious meal. I love plates of food that give you dimensions of texture and flavour this is one of them; crispy bacon, sweet corn, buttery avocado and a little kick of chili. If you want a food loving life then these need to be on your menu every week!

Ingredients:

6 pieces of bacon
2 cobs of corn with the kernels removed
1 zucchini grated
1 bunch of asaparagus cut finely
3 eggs
2 tablespoons of flour I like to use spelt
1/2 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of chilli flakes
olive oil
1 ripe avocado cut into pieces
Chilli Jam
Optional; coriander leaves or basil, lime and cherry tomatoes

Directions:

Place a medium non-stick fry pan on medium heat with a teaspoon of oil and cook your bacon to your liking.
Meanwhile combine corn, zucchini, asparagus, eggs, salt and chilli flakes in a bowl. Stir in flour and baking powder.
Put tablespoons of your corn mixture in the frypan and cook for 2-3 minutes each side.
To assemble. Put two or three fritters on a plate. Top with Avocado, bacon and chilli jam and any of your optional extras.

Serves: Three

Cooking Time: 30 minutes

Wholesomeness: Healthy, Midweek, Gluten Free, Dairy free,

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Kids Version:

Elijah loves these fritters particularly if I make teaspoonfuls so that they are little bite size pieces. I love hiding vegetables in food and this is a great way to do it.

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