Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
Perfect for a brunch or light lunch.
Prep: 15 mins Cooking: 10 mins
2 cups (200g) fresh corn kernels
1 cup (150g) Healthy Baker self-raising flour
3 green shallots, sliced
2 tbsp chopped fresh dill
½ cup (125ml) milk
¼ cup (60ml) olive, safflower or sunflower oil
200g truss cherry tomatoes
100g smoked salmon
Combine corn, flour, shallots and dill in a large mixing bowl. Use a fork to beat together eggs and milk in another bowl. Whisk into corn mixture to make a batter.
Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of the oil. Drop in 2 tablespoons of batter to make a fritter and cook 4 fritters at a time in the pan. Cook for 2 minutes on each side or until golden and cooked through. Transfer to a plate and keep warm white you cook the remaining fritters.
Reheat the pan and add the last tablespoon of oil. Cook the tomatoes over medium heat for 2-3 minutes or until soft. Serve the tomatoes and smoked salmon with the fritters.