Ingredients

The following ingredients have 4 Servings
  • 3/4 cup gluten-free all purpose/plain flour
  • 2 tsp sugar
  • 1 tbsp cornmeal or polenta (See Note 1)
  • 2 tsp gluten-free baking powder
  • 2 tsp coarse cooking salt (See Note 2)
  • 1 tsp freshly ground black pepper
  • 3/4 cup soy milk (See Note 3)
  • 2 1/2 cups onions (finely chopped, approximately 3 medium onions. See Note 4)
  • 2 green/Spring onions (finely sliced, white and some of the green part. See Note 5)
  • 1/2 cup oil (for frying, approximately) (grapeseed or vegetable. See Note 6)
  • Sweet Chilli Sauce (to serve)

Instruction

  • Finely chop your onions and set aside.
  • In a large bowl, whisk together all the dry ingredients to evenly distribute them.Add the milk and stir well. You will have a thick batter.
  • Add the finely chopped onions and mix until well blended.
  • Add the oil to a large frying pan, and heat the oil over medium heat. I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon. (See Note 7)
  • Drop batter by tablespoons into the hot oil. To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy. (See Note 8)
  • Drain for a minute on paper towels and continue cooking the remainder.Serve with Sweet Chilli Sauce.