May 08, 2017 – 13:59 BST Meat-free Monday recipe: Linda McCartney’s vegetarian chicken and sweetcorn fritters with Sriacha mayo Cook up a delicious vegetarian treat in minutes with this recipe for Linda McCartney’s vegetarian chicken and sweetcorn fritters, served with Sriracha mayo. Both full of flavour and simple to make, these can also be prepared in advance and heated through before serving for an easy weeknight dinner. Preparation Time: 10 mins Cooking Time: 20 mins Serves 4 MORE: See all of our delicious recipes here For the sweetcorn cakes: 500g of drained sweetcorn 180g Linda McCartney's Vegetarian Pulled Chicken 1 stick of lemongrass (finely chopped) ½ red chilli finely chopped 1 thumb size piece of ginger (peeled and finely chopped) A good handful of chopped coriander 3 spring onions (finely chopped) 80g self raising flour (sieved) 4 eggs (lightly beaten) salt pepper juice of half a lime 1 teaspoon sesame oil For the Sriracha mayo (mix together) 70g mayo A good squirt of sriracha juice of half lime Method: In a bowl, place all the sweetcorn cake ingredients apart from the eggs and flour, and mix together. Add the eggs and mix in, then add the sieved flour, if the… Read full this story
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