Mulvarra House | Workshop and Retreat Centre St Mullins

Sweetcorn fritters & avocado salsa

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.