Corn Fritters


Happy New Year everyone. Hope you all had a great Christmas and now onto the recipe.

In France they have socca, in Italy, farinata and here in andalusia the have tortillitas de camarones or shrimp fritters. In fact you can find fritters made from chickpea flour all over the world, probably because they are just so easy to make. This is my version (and I can already think of several more variations), which is shrimp-free, of course, and absolutely delicious, of course ūüėČ I’ve paired it with corn because I like the sweetness and served it with a tahini sauce, which is definitely not how it’s served anywhere but in my kitchen but it was very nice that way.


This recipe made 8 saucer-sized fritters which was just nice as a starter for us but you can multiply the quantities up or down to suit you very easily. You need to be a little organised as the batter needs to rest in the fridge for at least 2 hours although overnight is best, but apart from that it’s really quite simple.


Sweetcorn Fritters

Preparation Time: 10 minutes     ( + time to rest in the fridge)              Servings: 2-3 people   Cooking Time:       10 minutes                                                                                                                      Total:                        20 minutes

For the fritters:

1/2 cup chickpea flour

1/2 cup water

1/2 cup frozen but thawed sweetcorn

4 tbsp extra virgin olive oil (divided use)

1 generous pinch of salt

For the sauce:

1 tbsp tahini

2 tbsp unsweetened plain soya yoghurt


3 tbsp water

1 tsp agave syrup or maple syrup

1 tsp garlic powder

1 tbsp capers (optional)

  1. Mix the chickpea flour, water, salt and one tablespoon of olive oil in a bowl and put in the fridge at least 2 hours up to overnight.
  2. Dice the capers (if using).
  3. Mix all the ingredients for the sauce in a bowl and put in the fridge.
  4. Take the fritter batter out of the fridge, whisk and add the sweetcorn.
  5. Heat a non-stick frying pan on the stove with 1 tbsp of extra virgin olive oil.
  6. Add enough batter to make a saucer-sized fritter. Fry until golden on the underside then flip until golden on the other side.
  7. Remove from the frying pan and set aside.
  8. Repeat until you have used all the batter adding more olive oil to the pan as necessary.
  9. Serve accompanied by the sauce.


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La Espiga, Vegetarian Restaurant, Torremolinos


La Espiga, Av de Joan Miró, 19, 29620 Torremolinos, Málaga

La Espiga is a vegetarian restaurant in the centre of Torremolinos which serves a set lunch menu every day. Thre is the choice of four courses or three courses. All the food is vegetarian but they always have a vegan option even if you can’t see it witten on the menu – you may have to ask!

The restaurant is hidden behind another restaurant so you have to look closely to find it, but that gives it the advantage of being away from traffic so if the weather allows, you can sit outside without any cars whizzing by!

The restaurant has been open for many years and you can tell they are experienced restauranteurs by the quality of the food and the way they are super helpful and knowledgeable about their dishes.

I leave you with a selection of what we ate;


Cous cous salad



Lentil Stew


Stuffed Tomato



Soya Steak with Tomato and Curry Sauce




We also had strawberries and yoghurt with biscuits and jam.

For further information: (00 34) 952 37 06 64

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One Pot “Meat” and Potatoes


No, it’s not a photogenic dish but please don’t write it off because of that. This dish is vegan, takes 30 minutes to make and only uses one pot. There is also a shortcut versi√≥n which only takes 20 minutes and is oil free. But the best thing about this meal is the flavour, although there are only 5 ingredients this quick dinner is full of flavour. You couldn’t ask for more really. Oh and none of the ingredients are expensive or difficult to find. So take that! My favourite way to enjoy it is accompanied by a green salad or a glass of cool gazpacho.


Preparation Time: 10 minutes                   Servings: 2 people                                               Cooking Time:       20 minutes                                                                                                                      Total:                        30 minutes

100g soya mince

1 large potato

1 tbsp smoked paprika

5 tbsp soy sauce

3 tbsp extra virgin olive oil

a handful of frozen peas (optional)

  1. Weigh out the soya mince and put it in a bowl with the smoked paprika and the soy sauce. Stir with a spoon until well mixed then cover with water. The water should cover the mixture by about 2cm.
  2. Wash the potato and chop into large chunks.
  3. In a large saucepan or deep frying pan, add the olive oil. (skip this if you want oil free or extra quick  cooking) and wait until warm.
  4. Add the chunks of potato and lighly fry on all sides until golden. You are not trying to fry the potatoes right through, just enough so that they hold together better in the mince.
  5. Add the hydrated soy mince to the pan, and the potatoes if you didn’t in steps 3 and 4, bring to the boil then turn down the heat to a simmer.
  6. Simmer about 10 minutes. By the end the water should have evaporated so that there is not much liquid. If it evaporates too quickly add a little more so it doesn’t burn to the bottom of the pan.
  7. Add a handful of frozen peas to the pot about 3 minutes before the cooking time is up, if you wish.
  8. You know it’s ready when the potatoes are soft in the middle and the mince is soft.
  9. Taste and adjust seasoning if necessary. (I didn’t need to!)
  10. Serve and enjoy.

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