Preparation Time: 10 minutes
Cooking Time: 10 minutes
8 ounces sweet corn
2/3 teaspoon ground flaxseed
4 tablespoons flour
½ teaspoon garlic powder
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon paprika
1/3 cup water
- Using a medium bowl, place all the ingredients in it except for oil and
then stir until well combined.
- Take a frying pan, place it over medium heat, add oil, and when hot,
scoop it corn batter in portions.
- Shape the corn mixture into a patty by flattening it from the top and then
cook for atleast 3 to 4 minutes per side until golden brown.
- Serve straight away.
- Cool the fritters divide evenly between two meal prep containers, cover
with a lid, and then place the containers in the refrigerator for up to 7
days. When ready to eat, reheat soup in the microwave oven for 1 to 2
minutes until hot and then serve.
NUTRITION: Cal 244 Fats 15.2 g Protein 3 g Carb 23.7 g Fiber 2.8 g Smart