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Friday, January 5, 2018

Sweetcorn, Coriander and Spring Onion Fritters

Breakfast for 4 done. It's vegetarian, but will go down a treat with some crispy streaky bacon ;)
Sweetcorn, Coriander and Spring Onion Fritters 

(makes 12-14)
2 Large Free-Range Eggs
1 cup Full Cream Yoghurt
120g Self-raising Flour
1/4 tsp Salt 
1/4 tsp dried Chilli Flakes
2 Sweetcorn Cobs (cut the sweetcorn from the cobs)
3 Spring Onions (finely sliced)
15g Coriander (chopped)

To serve: 
250g Cherry Tomatoes
Sprigs of Fresh Coriander

Minted yoghurt:
1 cup Full Cream Yoghurt
1/3 Cucumber (finely diced)
1 tsp Mint Sauce
Pinch salt and pepper

Roast the cherry tomatoes in the oven at 180C until softened and browned (about 20 min). Set aside.
Mix together the eggs and yoghurt and add to the flour, salt and chilli flakes. Mix well.
Add the the remaining ingredients and stir to combine.
Heat a non-stick frying pan on medium heat, pour in a drizzle of olive oil and spoon in dollops of the mixture, spreading the dollops into circles.
After about 2 minutes, or when the undersides have browned, flip the fritters and brown the other sides.
Place on a plate lined with kitchen towel and repeat.
Mix the yoghurt, cucumber, mint sauce, salt and pepper together and spoon over the fritters.
Top with roasted cherry tomatoes and fresh coriander.

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