Makes 8-10
Ingredients
The kernels from 3 cobs of cooked corn, this should be about
2 cups. You can use frozen corn that has been defrosted or canned corn.
Whatever suits you.
¾ -1 cup of rice flour
2 eggs
1 tsp baking powder
1 tsp baking powder
Salt and pepper
1/3 cup of milk
Method
Mix the corn, salt and pepper,
eggs, baking powder and ½ a cup of the rice flour, mix well. Add more flour as needed the mixture
needs to be really thick.
In a large pan heat a little oil.
Spoon your mix in, about 4-5cm in diameter. Cook on a medium heat until golden
brown underneath, then turn over and cook the other side. They don’t take long!
You can make these the night
before and just heat in the morning. They are good in a child’s lunch box.
This is your basic mix- this to
add to the mix include grated zucchini, diced red capsicum (which is what I
used in there) diced mushrooms or other cooked vegetables like sweet potato,
broccoli, grated haloumi, herbs like chives, parsley, basil. You can add
jalapenos, diced olives, sundried tomato, cooked diced bacon…so many thing you
can do here!
To serve you can do bacon,
avocado and tomato. Just cook your bacon and tomato together in the pan. You
can top with smoked salmon, sweet chilli sauce and sour cream. Top with
poached, fried or scrambled egg and wilted spinach.
With your mix just remember that whatever
you add it may have a higher water content which will make the mix more watery-
when you are ready to cook you need the consistency to be really thick, if it’s
not just add more rice flour. Easy as.
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| corn and capsicum fritters with smoked salmon, sweet chilli sauce and sour cream |
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| With bacon, avocado and tomato |
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