Recipe by Jimmy Wright, Kerr’s Organic and Love Kitchen in the Hunter Valley.
Delicious bites of crunchy organic vegetables held together with our house blend organic gluten-free flour. These are one of the best selling breakfasts at the Love Kitchen served with a dollop of our signature Cashew Holldaise and a big spoonful of Kerr’s Organic Chilli Jam.
At home you’ll need to roughly dice all the veggies, add a teaspoon of minced garlic and combine with a cup of gluten-free flour, a teaspoon of Xanthan Gum powder and 2 cups of like warm water with 15g of fresh yeast dissolved in it.
1/2 Red Capsicum
1 Small Spanish Onion
1/2 Cup of chopped Kale
1/2 Cup of frozen Corn
Teaspoon of Minced Garlic
Combine all the veggies together and add the flour and yeast water. Leave at room temperature for at least 2 hours to give the batter a chance to develop.
Deep fry golf balls of the mix for 4-5 minutes or shallow fry patties in the pan. You can bake in the oven but they really don’t taste as good.
The mix will keep for a week in the fridge uncooked.
Season well before serving with Kerr’s Organic Chilli Jam.