Vegan courgette and sweetcorn fritters recipe
 A combination of crisp, salty fritters with a crunchy slaw and an incredibly creamy sauce is hard to beat. Silken tofu can be whizzed up to become a savoury and delicious sauce – if you don’t have a blender, just whisk it vigorously by hand. It won’t get as smooth, but it will still taste gorgeous. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £2.89 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp linseeds (also known as flaxseed)½ lime, juice only150g/5½oz silken tofu 1 garlic clove, finely chopped or grated ¼ sweetheart cabbage, finely shreddedsmall handful fresh coriander, finely chopped 2 spring onions, finely sliced45g/1¾oz plain flour1 tsp dried chilli flakes 1 courgette, grated 100g/3½oz frozen sweetcorn2 tbsp vegetable oil salt and ground black pepper 1 tbsp linseeds (also known as flaxseed) ½ lime, juice only 150g/5½oz silken tofu 1 garlic clove, finely chopped or grated ¼ sweetheart cabbage, finely shredded small handful fresh coriander, finely chopped 2 spring onions, finely sliced 45g/1¾oz plain flour 1 tsp dried chilli flakes 1 courgette, grated 100g/3½oz frozen sweetcorn 2 tbsp vegetable oil salt and ground black pepper Method Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Serve the fritters with the whipped tofu and slaw. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Grind the linseeds with a pestle and mortar, or pop them in a sandwich bag and bash with a rolling pin. In a small bowl, mix the ground linseeds with 3 tablespoons water. Set aside until there is no visible water and the mixture appears thickened and slightly gelatinous. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. Meanwhile, mix the lime juice with the silken tofu and garlic either in a food processor or whisk by hand. Season with salt and pepper and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. In a small bowl, add the cabbage, half of the coriander and half of the spring onions. Add 1 tablespoon of the whipped tofu mixture, mix well and set aside. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Place the linseed mixture, flour and chilli flakes in a bowl. Gradually whisk in 50ml/2fl oz water until you have a gloopy batter. Squeeze the grated courgette over a sink or bowl to remove as much liquid as possible. Add the drained courgette, remaining coriander, remaining spring onions and sweetcorn to the batter. Mix well to combine and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Heat the oil in a large frying pan over a medium heat. Once hot, heap a few tablespoons of the batter into the frying pan – it should make 3 fritters. Fry for 2–3 minutes on each side until golden and crisp. Serve the fritters with the whipped tofu and slaw. Serve the fritters with the whipped tofu and slaw. Recipe tips If following the Budget vegan meal plan for one the rest of the cabbage will be used in the Okonomiyaki recipe. The rest of the silken tofu will be used in the Tofu fried rice.