½ cup oats
¼ cup chia seeds
½ cup almond milk
1 medium courgette
1 medium carrot
1 large cob of corn
½ cup coriander, finely chopped
½ cup celery, finely chopped
1 teaspoon ginger, peeled and grated
1 clove garlic, finely minced
2 tablespoons black sesame seeds
1 spring onion, finely chopped
Coarse sea salt and pepper to season
Coconut oil to fry with
Blitz the oats in a food processor till it turns into flour.
Soak the chia seeds in the almond milk for 15 minutes, mixing with a fork every now and then so it doesn’t clump together. After 15 minutes, it should have expanded and become gelatinous. If there is any excess milk, drain it off.
Using a box grater, coarsely grate the courgette and carrot.
Remove the kernels from the corn with a knife.
Combine the all of the vegetables with the coriander, ginger, garlic, sesame seeds and spring onion in a large bowl, mix well.
Add the oat flour, and use enough of the chia paste to mix till you get something that holds together when formed into a patty.
Shape into small patties. Use a silicon brush to smear a frying pan with a little coconut oil.
Cook the patties on low heat for 4-5 minutes till golden on each side. Serve with a garden salad, lots of chunky sliced avocado and perhaps a little chutney or cashew aioli.