Corn & Chickpea Fritters with Potato Asparagus Salad

Corn & Chickpea Fritters with Potato Asparagus Salad

These Corn & Chickpea Fritters are perfect for a plant-based lunch or dinner.
Servings 2
Total Time 40 mins


Potato Salad

  • 400 g baby potatoes cut into halves or quarters until the same size
  • 1 bunch asparagus sliced 3cm
  • ½ tsp garlic powder
  • 1 tsp dried tarragon
  • 1 tsp mustard powder
  • ¼ tsp ground fennel
  • 1 tsp celery salt
  • 1 drizzle oil
  • 25 g chopped walnuts
  • 1 drizzle oil


  • ½ brown onion finely diced
  • ½ can chickpeas drained & rinsed
  • 1 drizzle oil
  • 250 g frozen corn
  • 70 g chickpea flour
  • ½ tsp baking powder
  • 1 tsp sweet paprika
  • ½ tsp ground fennel
  • tsp garlic powder
  • ½ tsp nigella seeds
  • ½ cup plant-based milk
  • ½ tsp salt
  • 1 drizzle oil

To Serve

  • 1 baby cos lettuce leaves separated
  • ½ avocado cut into wedges
  • 1 bunch basil leaves picked
  • 3 Tbsp vegan mayo/aioli


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Prep potatoes and asparagus. Toss potatoes on a lined oven tray with spiced and oil. Season with salt and pepper and roast for 25 minutes. After 25 minutes, remove tray from oven, add asparagus and walnuts to tray with another drizzle of oil and toss together. Return to oven to cook for a further 5-8 minutes, until asparagus is tender and walnuts are toasted.
  • Meanwhile, prep onion and chickpeas. Heat oil in a large, non-stick fry-pan on high heat. Cook onion and corn for 3-4 minutes, tossing occasionally, until tender and starting to colour. Transfer corn and onion to a large bowl. Wipe pan clean and reserve pan.
    Add chickpeas to bowl with corn and lightly smash with a masher to crush chickpeas. Add chickpea flour, baking powder, spices, milk and salt and mix well, until combined and no dry spots of flour remain.
  • Heat oil in reserved fry-pan on medium heat. Using a ¼ cup measure, cook fritters, in batches, for 2-3 minutes each side until golden and cooked through. Add more oil to pan between batches when needed.
  • To finish, prep lettuce, avocado and basil.
  • Serve potato salad, lettuce, fritters, mayo and avocado topped with basil.

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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