5 cups chopped small Potatoes with the left skin on

4 Fresh Organic Corn Cobs Steamed  or 1.5 cups of corn kernels

1 Organic Egg

½ Cup Wholemeal Plain Flour or Brown Rice Flour

1 Cup Diced Green Leafy vegetables

1 Cup diced Onion

2 Cloves Garlic diced

1.5 teaspoons Himalayan Salt

1 Teaspoon dried oregano

2 Teaspoons Organic Coconut Amino

1 teaspoon Extra Virgin Olive oil

• Place the chopped potato’s in a medium saucepan to boil or steam until they are soft – If you steam them chop them up smaller. Drain well and set aside. As an idea cook them earlier and then put them in the fridge. Cold mashed potatoes do make good fritters.
• If required Steam or boil the whole corn cobs as the potatoes are cooking.

• Gently fry the onions until soft and brown, stirring off and on. Then add the garlic and green leafy vegetables, corn cook, and regularly stir them for the last few minutes. Set aside.
• Mash the potato’s when they are cooked nice and soft, using a raw organic egg
• Add to the mashed potato, fresh or steamed corn kernels – cut off the cobs, flour- use ¼ cup first then add more if need , fried onion, garlic, vegetables, salt, oil and seasoning. Mix them well altogether
• Scoop the mixture using a spoon, into the warm fry-pan with extra virgin olive oil
• Cook until brown both sides, then let them cool slightly on plate covered with draining kitchen paper. Salt to taste. Serve and Enjoy.
• Makes approximately 16. Serves 4 as a side dish

Joanne’s Tips – Make the fritters smallish as they are more crunchy. The photo is also with the Warm Green Leafy Salad recipe. These fritters go awesome with mixed raw & warm salad

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