Ingredients
For the fritters
- 340 gr sweetcorn, drained
- 1 large egg, beaten
- 3 tbsp self-raising flour
- 2 tbsp chopped chives
- 75 gr feta cheese
For the salsa
- 1 ripe avocado
- juice and zest of 1 lime
- 125 gr cherry tomatoes, quartered
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, chopped
- 2 tbsp chopped coriander
METHOD
I love this brunch dish! It was on Mulvarra’s breakfast menu for quite some time and those who wanted to try something different loved it. It could even be a light dinner on a nice summer evening, served with some homemade flatbreads.
Serves 2-3 (makes about 6 fritters)
Vegetarian and can be made vegan (see note below)
- Make the salsa first. Dice the avocado flesh and put in a large bowl.
- Add the lime juice and zest; it prevents the avocado turning brown. Mix well.
- Add the other ingredients and a pinch of salt and mix. Set aside
- For the fritters: put half the sweetcorn, the egg and the flour in a food processor. Whizz until smooth.
- Transfer to a bowl and add the rest of the sweetcorn, the feta and chives.
- Heat some oil of your choice in a frying pan and when hot add two tbsp of the mixture.
- Fry on each side until golden. This will take a couple of minutes.
- Keep warm in a preheated oven if you like.
- Serve with the salsa and a fried egg if you like.
For a vegan version:
Replace the egg with 1 tbsp of chia seeds and 3 tbsp of water (let that sit for 20 minutes before using).
Replace the feta with firm tofu or leave it out altogether.
Ingredients
For the fritters
- 340 gr sweetcorn, drained
- 1 large egg, beaten
- 3 tbsp self-raising flour
- 2 tbsp chopped chives
- 75 gr feta cheese
For the salsa
- 1 ripe avocado
- juice and zest of 1 lime
- 125 gr cherry tomatoes, quartered
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, chopped
- 2 tbsp chopped coriander
METHOD
I love this brunch dish! It was on Mulvarra’s breakfast menu for quite some time and those who wanted to try something different loved it. It could even be a light dinner on a nice summer evening, served with some homemade flatbreads.
Serves 2-3 (makes about 6 fritters)
Vegetarian and can be made vegan (see note below)
- Make the salsa first. Dice the avocado flesh and put in a large bowl.
- Add the lime juice and zest; it prevents the avocado turning brown. Mix well.
- Add the other ingredients and a pinch of salt and mix. Set aside
- For the fritters: put half the sweetcorn, the egg and the flour in a food processor. Whizz until smooth.
- Transfer to a bowl and add the rest of the sweetcorn, the feta and chives.
- Heat some oil of your choice in a frying pan and when hot add two tbsp of the mixture.
- Fry on each side until golden. This will take a couple of minutes.
- Keep warm in a preheated oven if you like.
- Serve with the salsa and a fried egg if you like.
For a vegan version:
Replace the egg with 1 tbsp of chia seeds and 3 tbsp of water (let that sit for 20 minutes before using).
Replace the feta with firm tofu or leave it out altogether.