the fritters:

in a bowl mix
4 heads of corn kernels
a handful or so of soft tofu
a few tablespoons rice flour
a tablespoon white miso
half a cup rice/soy milk
a few chopped spring onions
half a cup of dried cranberries
salt and pepper

add more flour or milk to get it to a good fritter consistency

put half cupfuls into an oiled fry pan and cook till golden on each side.

served here on rye toast, with a slice of the huge, amazing beefsteak tomato sef brought over, mushrooms fried in nuttelex and thyme, and a home grown tomato and garlic salsa. with the mango chutney i made last week from anthony’s mangoes on the side.