Buckwheat Corn Fritters with Sweet Chilli Sauce

Accompanied by a tangy, sweet chilly sauce these little fritters are perfect on your BBQ buffet. Make them very small and you have a great finger food! Can be made dairy free by omitting the cheese (or substitute with dairy free mozzarella style “cheese”).

Serve as part of a BBQ buffet together with:
Nutty Guacamole Pie, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

Cornfritters
225 g canned Sweet Corn
50 g buckwheat flour
1 tsp baking powder
2 eggs, beaten
¼ tsp chilli powder
50 g grated cheese
1 tsp cornflour mixed into a little cold water
Salt
Rape seed or cornflower oil

  1. Mix all ingredients together in a bowl.
  2. Heat enough oil to cover the bottom of a (non-stick) pan
  3. Drop a spoonful of mixture into the pan and cook over medium heat both sides until browned.

Sweet Chilli Sauce
The limejuice and the bell pepper provides some sweetness in this sauce but you may also add 50 ml sugar or 20 ml honey.

1 red chilli, for a milder sauce, remove the seeds
2 garlic cloves
1/2 red bell pepper
50 ml rice vinegar
50 ml limejuice
200 ml water
A pinch of salt

1 tablespoon cornstarch mixed with a little water

1. Combine all ingredients (except the cornstarch) in a food processor and blend together.
2. Transfer into sauce pan and bring to a boil. Let simmer for 3-4 minutes.
3. Add the cornstarch/water mix and stir while boiling for another minute.
4. Cool and refrigerate.

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