Corn Fritters with Mexican Salsa

Lunch

SERVES  2

PREP  10mins

COOK  10mins

Vegetarian, Gluten Free, Nut Free

 

Ingredients

1/2 cup cottage cheese

4 large eggs

1/4 cup quinoa flour

1 tsp baking powder

500g tinned corn kernels, drained & rinsed and 1/4 cup set aside

1/4 red onion, finely chopped

1/4 bunch coriander, roughly chopped

3 tsp olive oil

salt & pepper, to taste

Salsa

2 cups baby spinach leaves

1/2 red capsicum, seeded and diced

50g cherry tomatoes, cut in half

1/4 red onion, finely sliced

1 tbs lime juice

1/4 avocado, diced

1/4 bunch coriander

 

Method

1 Blend cheese, eggs, flour, baking powder and corn kernels (except ¼ cup) in a blender. Stir through onion, coriander and remainder of corn and season with salt and pepper.

2 Heat a non stick fry pan to warm and add oil. Spread a quarter of mixture in fry pan to form a corn cake, repeat three times, and gently cook corn cakes for about 3-4 minutes on each side (you may need to do in batches).

3 Combine salsa ingredients, season with salt and pepper and divide between two plates.  

4 Add corn cakes, top with a few coriander sprigs to serve.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat      

Sat. Fat

2546.4kj

608.2cal

33.1g

47.9g

11.8g

12.4g

28.7g

7.4g

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