corn fritter thyroid naturopath

I love the beautiful colours of this dish. Great to take to work for lunch the next day.

Serves 4-6


  • 1 small sweet potato or kumara grated
  • 3 cobs of organic corn, kernels removed
  • 3 spring onions sliced finely
  • 1 bunch of coriander, sliced finely (using only the root and stem
  • of the coriander keeping the leaves aside)
  • Bunch of leafy greens
  • 2 tsp of cumin powder (added at the end)
  • Coconut oil to fry
  • Salt and pepper
  • 11/2 cups of Besan flour
  • 1 tsp of aluminum free gluten free baking powder
  • 1 cup of filtered water
  • 50ml of good quality olive oil
  • 25ml of balsamic vinegar
  • 20ml of maple syrup


  1. Heat pan on medium, saute sweet potato, corn in coconut oil (not browning, slightly sweating) for 3-4 minutes season with salt and pepper.
  2. Remove from heat, add coriander & spring onion to pan, stir throughly, tasting to adjust seasoning if needed. Then set aside.
  3. Combine besan flour, baking powder, water, olive oil in a high-speed blender or food processor to make a batter.
  4. Combine batter with sweet corn mix, add the cumin.
  5. Heat a pan on medium/high heat with coconut oil, ladle 1/3 cup at a time per fritter onto the pan.

Avocado salsa

  • 2 large ripe avocadoes
  • 1 tsp of cumin powder
  • Salt and pepper
  • 1/4 cup of freshly chopped coriander leaves
  • juice of 1/2 a lime


1. Mash all ingredients in a bowl, taste to adjust seasoning, serve with corn fritters, drizzle of dressing and salad greens.


Recipe provided by Chef Cynthia Louise