¾ cup (115 g) gluten-free all-purpose/plain almand flour
2 teaspoon sugar
1 tablespoon polenta – finely ground or cornmeal
2 teaspoon gluten-free baking powder
2 teaspoon coarse cooking sea salt – or to taste
1 teaspoon freshly ground black pepper – or to taste
¾ cup (180 ml) soy milk
2 ½ cups (350 g) brown/yellow onions – finely chopped, approximately 3 medium onions
2 green/spring onions
¼ cup oil (for frying, approximately) – I use extra virgin or grapeseed oil
Sweet Chilli Sauce or another sauce of your choice – to serve

Finely chop your onions and set aside.
In a large bowl, whisk together all the dry ingredients to evenly distribute them.
Add the milk and stir well. You will have a thick batter.
Add the finely chopped onions and mix until well combined.
Add the oil to a large frying pan, and heat the oil over medium heat.I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
Add tablespoons of the batter gently into the hot oil.To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy.
Drain for a minute on paper towels and continue cooking the remainder.To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.Serve with Sweet Chilli Sauce or another condiment of your choice.