Sunday, October 28, 2007
Corn fritters with salad and lime mayonnaise
This meal also makes a nice weekend breakfast, if you don't mind sacrificing your lie-in. Otherwise, keep it for dinner and enjoy. Oh, and do try to make the lime mayo - it really gives the dish a real kick!
400 gram tin corn kernals, drained
1 cup self-raising flour, sifted
1/2 cup milk
2 eggs, lightly beaten
1 tablespoon dried chilli flakes (or more to taste)
1/2 cup grated parmesan cheese
1 - Mix all the ingredients in a large bowl with a fork, so that no flour lumps remain.
2 - Heat a fry pan over a medium high heat. Drop a soup spoon's worth of batter into the pan, then spread them out a bit to flattened them. Cook for 2ish minutes, or until you see the bubbles begin to form, then flip them over and cook for another couple of minutes. Remover, then cover to keep warm until all the batter is gone.
2 handfuls baby spinach leaves, washed well and dried
1 avocado, cut into little chunks
1/2 cup whole egg mayonnaise
Juice of one lime
1 - Place some of the spinach leaves and avocado on each plate.
2 - Mix the mayo and lime juice together. Drizzle over the salad on each plate.
3 - Top the salad with 2 or 3 fritters each, then serve.