OGGS® Corn Fritters, Chickpea Ragout


  • 50ml OGGS® Aquafaba
  • 35g onion diced
  • 1/2 clove garlic, chopped
  • Pinch salt
  • Pinch smoked paprika
  • Pinch cumin powder
  • 15ml olive oil
  • 3g flat parsley
  • 25g gram flour
  • 60g sweetcorn
  • Pinch red chilli, chopped
  • 3g fresh corriander
  • 1/2 tsp baking powder
  • 60g chickpeas
  • 30g asparagus

170g less


Serves 1


  • 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.