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Lunchbox Fritters with Salads


4 Servings

Lunchbox Fritters with Salads


Knife, chopping board, frying pan, 2 x mixing bowls, jam jar with lid for dressing


Prep the fritters:

  • In a large bowl, add the flour, bicarbonate of soda, frozen sweetcorn, chopped spring onions with a little salt and pepper.

  • Separate the egg whites from yolks and whisk whites until soft peaks form

  • Stir 1 tsp chipotle paste into egg yolks and combine into sweetcorn mix

  • Carefully fold in egg whites to form a thick batter.

  • Heat 1 tbsp olive oil in frying pan and make fritters with 1 heaped tbsp batter, flattening with a spatula, and flipping after 2-3 mins, or until browned on both sides.

  • Set aside on kitchen paper to cool.

Prepare the balsamic Dressing:

  • Add all ingredients to a jam jar and shake well

Prep the lentil salad:

  • Drizzle 3 tbsp dressing over the lentils

  • Cut the beetroot in halves and slice finely

  • Crumble cheese (if using)

  • Chop herbs

  • In a bowl, add the leaves, then beetroot, lentils, herbs, nuts and cheese

Prep the tomato salad:

  • Turn tomato on it's side and slice into rounds or in half if cherry toms

  • Slice garlic finely and mix with tomatoes and a little salt

  • Chop onion in half and slice finely into rings and add to the tomatoes (seeping in a little vinegar for a few minutes to reduce raw taste if you wish)

  • Slice avocado in strips, squeeze over with lemon to stop oxidation (browning) Add to the tomatoes

Serve and enjoy, or save for later in fridge. Lasts up to 4 days.


For the Sweetcorn Fritters

2 tbsp gram flour (or plain)

2 cups of frozen sweetcorn

1 spring onion, chopped finely

1 tsp chipotle paste

1/2 tsp bicarbonate of soda

2 eggs

Puy Lentils & Beets Salad

100g cooked puy lentils

150g mixed leaves

4 cooked beetroot (not pickled)

50g nuts walnuts/ pecans

50g goats cheese/ feta (optional)

handful of fresh mint/ parsley/coriander

Tomato Salad with Avocado

200g tomatoes (any size you like)

1 red onion


1 avocado


Balsamic dressing:

10 ml balsamic vinegar

60 ml extra virgin olive oil

1 tsp mustard

1 tsp honey

1/2 tsp dried oregano

Salt and pepper

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