Mexican Corn and Bean Fritter Tortillas
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Corn and Bean Fritter Tortillas
These crispy Mexican fritters served in a tortilla wrap with a topping of chunky guacamole are absolutely delicious. One bite and you will be wanting to go back for another. The incredible flavour and texture combinations will make this a favourite of everyone in your home.
 15 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
For the fritters
100 g ( 4 oz ) self raising flour
2 tablespoons chickpea flour
200 ml ( 8 fl oz ) soya milk
1 teaspoon tomato puree
1 teaspoon garlic granules
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 tablespoons nutritional yeast
4 tablespoons fresh coriander, chopped
1 teaspoon onion powder (optional)
160 g ( 6 oz ) tinned or fresh sweetcorn
100 g ( 4 oz ) tinned kidney beans
Other ingredients
Oil for shallow frying
4 medium sized fresh tortillas
Chunky Guacamole ~ Recipe Here
METHOD
Place all of the fritter ingredients into a bowl and mix together well to form a thick batter.
Heat the oil in a frying pan, and fry a medium size spoonful (a bit larger than a tablespoon) of the mixture when the oil is hot. Carefully turn them with a spatula and fork until crispy and golden brown. You can fry these in small batches.
Drain on paper towels and then place in the tortillas with some of the chunky guacamole and salad to serve.
RECIPE NOTES
RECIPE TIPS
Batter can be made up in advance and left in the refrigerator.
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Mushroom Fried Rice
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Mushroom Fried Rice
I wasn’t even sure if it would be possibly to replicate the flavours in a takeaway mushroom fried rice, but I was extremely and pleasantly surprised. Part of the Gourmet Vegan Saturday Night Chinese Takeaway. Simple and delicious, this is an amazing friend rice recipes to accompany any other Chinese dishes.
Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
200 g long grain white rice
500 ml water
1/2 teaspoon salt
2 tablespoons groundnut oil
2 large spring onions, chopped
1 red chilli, chopped ( optional )
150 g mushrooms, chopped
3 tablespoons sweetcorn
2 handfuls frozen peas
1 teaspoon sugar
2 tablespoons light soy sauce or tamari
METHOD
Start by preparing the rice. Soak the rice in a bowl of water with a teaspoon of salt for 30 minutes. This helps to soften the rice and removes the excess starch.
Rinse well in a sieve, under running water, and put into a saucepan with 500 ml of water and the 1/2 teaspoon salt. Bring to the boil, reduce the heat to low, cover and cook until all of the water has been absorbed.
Set aside and allow to go cold. Fluff with a fork so that all of the grains are separated.
To complete the dish, heat the oil in a large frying pan. When hot, add the spring onions, stir for 10 seconds before adding the rice and mushrooms. Continue to fry for a further 20-30 seconds before adding all of the other ingredients. Continue to fry until the vegetables have started to soften but are still crisp and serve.
RECIPE NOTES
Serve alongside other dishes from my Chinese “Saturday Night Takeaway” feature.
RECIPE TIPS
If the rice is soaked in advance, this dish can be prepared in as little as 15 minutes.
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