This post was written inspired by a recent paid campaign I undertook for Hellmann’s. All thoughts are my own.
Oh hello there blog!
I’m sorry, it’s been a while since I’ve been here. I have been 100% dedicated to my work over at Vicky Shilling coaching, looking after my clients and helping them build amazing health and wellness businesses.
But I have missed blogging. There’s been lots of recipes I’ve been thinking about bringing here and also a lot of things I wanted to write about, that I thought you might be interested to hear.
Blogging for me is very much a therapy. It’s a place where I can process how I’m thinking about things and organise my thoughts on particular topics, particularly when so much of working for yourself is done on your own and very much inside your own head!
However sometimes, we have to accept we can do anything, but we can’t do everything.
There are only 24hrs in a day and I have been thinking a lot recently about prioritising rather than constantly complaining “I don’t have enough time.” Because do you know what? We all have the same 24hrs. Even Beyonce - as they say! It’s just how we’re choosing to use them.
So I’m #sorrynotsorry that I’ve stepped away from the blog lately. But I’ve prioritised my time elsewhere. And it’s going pretty well as a result.
Onto the recipe.
I had the chance to create a dish to star Hellmann’s new Vegan Mayo and it got my creative juices flowing.
I am an absolute mayonnaise obsessive, and back in the days where I was doing a ‘strict candida diet’ (more about that here) losing mayonnaise because it contained vinegar in it was desperately sad!
I have to say I was a bit dubious about vegan mayo. I’ve tried a couple of other brands and let’s be honest: they are not like the real thing.
Runny, weird texture and the flavour totally lacking from the tangy punch you want.
Obviously you can trust Hellmann’s when it comes to making a mayonnaise that tastes like the real deal. I have no idea how many hours its taken them to develop this but it’s total genius. Looks, feels and tastes like the egg based original. Couldn’t be more impressed.
This recipe seemed like the perfect way to showcase the mayo and is a variation of my sweetcorn fritters which I created for the blog almost three years ago. Time flies!
Cauliflower is in season right now (more reasons to eat seasonally in this blog post if you’re wondering) and this is a seriously tasty combination.
Let me know what you think.
SERVES: 4 people, or makes around 10 fritters (they chill and can be reheated)
PREP TIME: 15 minutes
COOK TIME: 6-8 minutes
1/2 head of cauliflower
150g plain flour
1/4 tsp baking powder
1 egg (or replace with 1 flax egg for vegan)
1 tsp lemon juice
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1/2 tsp salt
Handful of fresh coriander, rough chopped to serve
Vegan curry mayo
1 tsp mild curry powder
1. Chop up your cauliflower into small florets. In a food processor, blitz them using a fine blade into small shreds and thin slices. Most of it will be like a cauliflower crumb, but it’s nice to have a few slices and chunks in there too for texture.
2. Combine the rest of the fritter ingredients apart from the fresh coriander together into a thick batter. Stir in the cauliflower so all pieces are equally coated.
2. Heat some oil in a pan and dollop a tablespoon of batter mix into the pan, flattening down and shaping into a little patty.
3. Add a maximum of three to the pan using the same technique. Cook for 3-4 minutes on one side and then flip to do the same on the other side.
4. Remove from the pan and onto a plate with kitchen roll to soak up any excess oil.
5. In a small bowl stir through the mayonnaise with the curry powder until it’s completely combined.
6. Serve the fritters with a dollop of curry vegan mayo and the roughly chopped fresh coriander sprinkled on top.
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