 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon! Ingredients:
1 tablespoon olive oil |
1 small red onion, finely minced |
3 garlic cloves, finely minced |
420 g corn kernels, drained |
1/4 cup plain flour |
3 eggs |
1 tablespoon fresh dill, chopped |
sea salt, to taste |
fresh ground black pepper, to taste |
1/2 cup sour cream |
1 tablespoon capers, drained, chopped |
200 g smoked salmon |
fresh dill, to garnish |
Directions:
1. Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.
2. Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.
3. Combine the sour cream, capers and reserved onion and garlic in a small bowl.
4. TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.
|
|