1 cup besan (chickpea) flour
¼ cup nutritional yeast
1 teaspoon baking powder
½ teaspoon salt
1 medium zucchini, grated
2 cobs corn, kernels cut away (or 2 cups tinned or frozen corn)
1 small red onion, finely diced
½ cup parsley, finely chopped
½ cup basil, finely chopped
½ cup soy milk
Whisk together the besan flour, nutritional yeast, baking powder, and salt and pepper in a medium bowl.
In another bowl, add the zucchini, corn, onion and herbs, and mix well to combine. Sprinkle over the dry ingredients, add the soy milk, then mix together.
Heat a non-stick frying pan to a medium heat. Place spoonfuls of the mixture onto the pan. Cook for 5 minutes or so, or until golden brown, then flip over. Press down gently with a spatula to flatten slightly. When the bases are golden brown, turn out onto a plate while you keep cooking the rest.
Good served warm or cold.