Ink slinger and general good egg Alley Lion shares her secret recipe for Sweetcorn & Chickpea fritters using the world's best sauces and seasonings! 🔥🔥🔥
400g Chick Peas
Handful of Tubby Dust
3 tbsp Gram Flour
Dash of Squealer Hot Sauce
1 Beaten Free-Range Egg
Tablespoon of Coconut oil to fry
Handful of Fresh Rocket
Sprinkle of Black Pepper
2 Free-Range Eggs
Smash all of the fritter ingredients into ya food mixer, whizz it up until it starts to mix - don’t over mix, you want a next-level texture! You can add a dash of milk if it’s too dry, or add more gram flour if it’s too wet.
Take the mix and mould them into discs, whack the frying pan on and get the coconut oil heating up. Fry the discs until golden on each side and let them rest on some kitchen towel.
Serve them with a phat poached egg, runny of course. Chop up an avocado, dash some extra tubby sauces all over it and chow down.
It’s easy to make this recipe vegan, swap out the egg for flax-egg mix, use almond milk instead of dairy milk and serve without the egg.
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