A light and wholesome option for breakfast, lunch or dinner. Serve these crispy fritters with the jalapeño dressing for an extra kick!
INGREDIENTS
- 400g corn kernel
- 3 eggs
- 100g flour
- 25g mustard seed powder
- 30g parmesan
- 1 tsp curry powder
- 1 grated carrot
- 3⁄4 cabbage, thinly sliced
- 2 spring onion sprigs, chopped
- 3 tbsp canola oil
- Salt & pepper
JALAPEÑO YOGHURT DRESSING
- 250g plain yoghurt
- 30g jalapeño
- 5 cloves roasted garlic
- Coriander
- Salt & pepper
GARNISH
- Carrot, julienned
- Cabbage, thinly sliced
- Coriander
- Feta
METHOD
- 1. Preheat oven to 180 degrees Celcius. Roast garlic cloves on a tray with a dash of oil until golden, approximately 30 minutes.
- 2. In a mixing bowl - stir eggs, mustard powder, curry powder, salt and pepper until well combined. Gently fold in the remaining ingredients to form a thick batter.
- 3.Heat oil in a pan over a medium heat. Sauté heaped tablespoons of batter for 3-4 minutes each side until golden brown.
- 4. To prepare the sauce - mash roasted garlic before adding yoghurt, chopped jalapeño, coriander and seasoning into a bowl, stirring until combined.
- 5. Serve fritters with julienned carrot, sliced cabbage, coriander and a decent dollop of sauce and sprinkle with feta.
7 Teed Street | teedstreetlarder.co.nz
