Corn Vadas

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Corn Vadas

 

 

310 g (11 oz) can corn kernels, well drained (see note)

300 g (10 1/2 oz) can chickpeas, drained, rinsed

1/2 cup roasted cashew nuts

2 green onions, sliced

1 teaspoon grated fresh ginger

2 tablespoons (8 tsp) desiccated coconut

1/3 cup coriander (cilantro) leaves, chopped

2 tablespoons (8 tsp) lime juice

1/4 teaspoon cayenne pepper

2 tablespoons (8 tsp) GF flour

1/4 cup canola oil

 

 

1. Place corn, chickpeas, cashews, onions, ginger, coconut, coriander,

lime juice, cayenne pepper and salt into a food processor. Process

until all ingredients are finely chopped and well combined. Transfer

to a bowl. Stir in flour.

 

2. Roll heaped tablespoonfuls of mixture into balls. Press gently

between your hands to form patties. Place onto a plate.

Cover and refrigerate for 30 minutes.

 

3. Heat oil in a non-stick frying pan over medium heat. Cook patties,

4 at a time, for 3 minutes each side or until golden. Transfer to a

plate. Cover to keep warm while cooking remaining patties. Serve.

 

 

NOTE: Drain corn in a sieve then use a metal spoon to press liquid

from kernels.

 

 

Serves 8.