Yumi’s sweet corn fritters are plant based and gluten free, come in a pack of six, and are delicious! While I use them lots of different ways, here are my top five.

1. First up is the fritters with a salad and avocado. I also added Birch and Waite’s green goddess dressing, with crushed peanuts and sesame seeds.

2. Here I toasted Community & Co gluten free foccaccia bread, and spread Bio dairy free spreadable cheese, avocado, and mashed the fritters on top. I finished it with cracked salt and pepper. It made a great brunch!

3. Rice paper rolls! These are a great on the go lunch – perfect for kids and adults alike! Here I added lettuce, shredded carrot, avocado and the corn fritters. I dipped them in Masterfoods sweet chilli sauce – so good!

4. Rice & veggie bowl. The majority of this meal was leftover from the night before, and adding the corn fritters made a great quick dinner. It was just boiled rice, stir fried asian veggies, crushed cashews, sesame seeds and the corn fritters. I drizzled some soy sauce over the rice and veggies after I took the photo, as it was a little dry and needed something.

5. Finally, another bowl – this time with spinach leaves, kimchi, avocado, rice and the corn fritters – with sesame seeds for crunch of course!

If you’ve tried the corn fritters, and have used them another way, share away, I’d love to know how you eat them!