Ingredients:

1 c fresh corn kernels*
½ c wholemeal flour
1¼ c unbleached white flour
1 T baking powder**
1 x 400g can whole artichoke hearts in brine, chopped (Val Verde brand)
300g firm tofu
¾ c soy milk
½ c corn flour
3 t Massels chicken style stock powder
½ t salt
1 T fresh chives, chopped
4 cloves garlic, chopped
¼ c parsley, chopped
More white flour for coating

Method:

1. In a large bowl, mix wholemeal flour, white flour, baking powder, corn starch and stock powder.  Mix well.
   
2. Add the rest of the ingredients. 
   
3. Mix well. 
   
4.  Let the mixture rest for 5 mins and mix again.
   
5. Scoop out 1 T of mixture.  If the mixture is a little dry, use a little more soy milk.
   
6. Coat with white flour.
   
7. Fry the schnitzels on both sides.  (Makes about 24.)
   
8. Serve with salad or cooked vegetables. 
   
9. These schnitzels freeze well. 

*  Remove the corn kernels from the cobs and steam

**  Paul uses aluminium free and gluten free baking powder