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Corn Fritters
Makes 12
4 fresh corn cobs
¹⁄
³
cup flat-leaf parsley leaves
1 cup self-raising flour
5 eggs
4 green onions, thinly sliced
Salt and pepper, to taste
Cream cheese, smoked salmon and rocket, to
serve
1. Using a sharp knife, cut corn kernels from
cobs. Place half the corn in a large mixing
bowl.
2. Using the processor bowl fitted with the
chopping blade, process remaining corn,
parsley, flour and 3 whole eggs on speed 3
until combined.
3. Transfer mixture to corn bowl. Stir in green
onions. Season with salt and pepper.
4. Separate remaining eggs. Discard yolks.
Using the whisk attachment, whisk egg
whites to soft peaks. Fold egg whites into
corn mixture.
5. Heat a frypan over medium heat. Spray
with cooking oil spray. Add heaped
tablespoons of mixture. Cook for 2-3
minutes each side or until golden.
6. Serve fritters, topped with cream cheese,
smoked salmon and rocket.
Thai Fish Cakes
Makes 25 (approx)
500g firm white fish fillets (ie. Ling,
Gemfish, Redfish)
1 teaspoon fish sauce
2 tablespoons mild red curry paste
50g green beans, chopped finely
Oil, for deep frying
Sweet chilli sauce and lime wedges, to serve
Coriander leaves, to garnish
1. Using the processor bowl fitted with the
chopping blade, process fish, fish sauce
and curry on speed 5 for 30- 40 seconds
or until smooth.
Note: Be careful not to over process the
seafood as this is will toughen the fish cakes.
2. Transfer mixture to a bowl and stir through
beans.
3. Using wet hands, roll tablespoons of
mixture into balls, flatten slightly and
place on a plate.
4. Deep-fry fish cakes until golden and
cooked through. Drain on absorbent paper
towel.
5. Serve with sweet chilli dipping sauce and
lime wedges; garnish with coriander.
Recipes continued
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