OGGS® Corn Fritters, Chickpea Ragout


  • 500ml OGGS® Aquafaba
  • 350g onion diced
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tbsp cumin powder
  • 150ml olive oil
  • 30g flat parsley
  • 250g gram flour
  • 600g sweetcorn
  • 1 red chilli, chopped
  • 30g fresh corriander
  • 2 tsp baking powder
  • 600g chickpeas
  • 300g asparagus

1.73kg less



  • 1

    In a mixer jug, add half sweetcorn, half aquafaba, onion, red chilli, fresh coriander, cumin powder, gram flour and baking powder. (Add a splash of water if needed) Blend to a coarse mix and then fold in the rest of sweetcorn and lightly beaten OGGS® Aquafaba.

  • 2

    On a hot griddle pour a ladle full mixture and cook one side on a medium heat until golden before turning over and cooking the other side to golden brown. Keep aside

  • 3

    In a hot pan, heat oil and sauté onion and garlic. Add chopped tomato, smoked paprika and season. Add chickpeas and finish with fresh parsley.

  • 4

    To plate, place pancake, top it with chickpea ragout and some sautéed asparagus. Top it with another pancake and chickpeas on side.