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.


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