Winter is definitely starting to set in, it’s harder to wake
up, leave the house, in fact, the only thing that isn’t hard to do is eat. My
winter alias is Juanita Solis. Today I served up beautiful winter fritters,
with the base herbs warming the dish to bring the taste buds into season. The
fritters are powered with chilli, cumin and smoked paprika and served with
sweet chilli sauce and fresh mint leaves.
Ingredients
Yields 6 - 7
1 cup fresh corn
½ courgette/zucchini
1 small can tuna
1 regular potato
1 egg
½ cup flour
1 tsp chilli flakes
½ tbsp cumin
1 tsp powdered mustard
½ tsp smoked paprika
Mint leaves
Sweet chilli sauce
Directions
In a bowl, combine grated courgette/zucchini,
boiled potato, corn, tuna and herbs. Mix through to combine ingredients. Soon
after add beaten egg and flour. The mixture should start to stick. On a medium
heat, in olive oil, cook the fritters in a non stick pan, cooking 3 -5 minutes
on each side. Press down once on each side, checking for excess liquid, a sign
of a non cooked centre.
Serve with sweet chilli sauce and fresh
mint leaves, for freshness.
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