V late blog recipe…!
With summer wedding season just round the corner, here is one of our favourite vegetarian canape recipes. We often serve this with our homemade sweet chilli dipping sauce or a dollop of our spicy vegan kimchi, but it can also be sized up to make a brilliant vegetarian starter or topped with a poached egg for breakfast.
Makes 30 canapes, or serves 2-4 for breakfast.
200g sweetcorn kernals
2 spring onion
20 ml milk
50g plain flour (can be GF)
Pinch cayenne pepper
2 tbsp chopped coriander
1 small shallot, finely diced
1 clove garlic, crushed
1 tsp soy sauce (to taste)
1/2 red chili, finely diced (to taste)
1 stick lemongrass, chopped
Small amount of vegetable or coconut oil for frying
- Mix the eggs, milk and flour together to remove the lumps, and then add in the rest of the ingredients until all thoroughly and evenly mixed through.
- Heat a non-stick frying pan over medium flame, and add a splash of oil to grease the pan.
- When the pan is hot, spoon small dollops of the mix onto the pan, and when you can see the edges starting to brown a bit and the mix is on top is starting to set up a bit, flip them over with a spatula or fish-slice. You may find the first few are hit and miss as you find the right balance with heat and oil, but it will get better!
- When cooked and golden on both sides, remove from the pan and either eat immediately while warm, or you can make them ahead and re-heat them later in the oven, on a baking tray covered with baking parchment and foil.