Mini Corn Fritters with Roast Vegetable Bacon Salad and Curry Sour Cream

Mini Corn Fritters with Roast Vegetable Bacon Salad and Curry Sour Cream

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 22, 2015.
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A tasty curry sour cream to accompany the mini corn fritters!

Ingredients

MINI CORN FRITTERS

  • 4 eggs
  • 1/2 red onion, finely diced
  • 1 can cream style corn
  • 1 cup frozen corn, defrosted and any liquid drained
  • 1 tablespoon sweet chilli sauce
  • 1 cup self-raising flour (or 1 cup flour mixed with 1 teaspoon baking powder)
  • 1 tablespoon melted butter
  • 2 tablespoons chopped parsley

ROAST VEGETABLE BACON SALAD

  • 500 g orange kumara, scrubbed and diced 2cm
  • 1 carrot, peeled, cut in half lengthways and sliced 1cm
  • 1/2 red onion, cut into 1cm thick wedges
  • 250 g streaky bacon, sliced 2cm
  • 1/2 bag baby spinach leaves

CURRY SOUR CREAM

  • 1/2 cup sour cream
  • 1 teaspoon mild curry powder
  • 2 teaspoons sweet chilli sauce
  • 1 tablespoon lemon juice

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Whisk eggs together in a large bowl. Add onion, both types of corn, and sweet chili sauce; mix until combined. Add flour, melted butter, parsley and season with salt and black pepper. Stir until just combined (do not over-mix as this will make fritters tough). Set mixture aside.
  3. Toss kumara, carrot, onion and bacon on first prepared tray and season with salt and pepper (no oil needed). Roast for about 20 minutes or until kumara is tender and bacon is golden brown. Toss once during cooking. Remove tray from oven and allow to cool slightly before tossing spinach through.
  4. While vegetables are roasting, prepare the rest of the meal. In a small bowl, mix all curry sour cream ingredients together and season with salt and pepper. Set aside.
  5. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on low to medium heat. Using a dessert spoon, dollop heaped spoonfuls of fritter mixture into pan and fry, in batches, for about 3 minutes until bubbles start to appear on surface. Flip fritters over and cook a further 2–3 minutes until golden and cooked through. Add extra oil as needed. If fritters brown too quickly but are still raw in middle, reduce heat. Set aside on second prepared tray. Place cooked fritters in oven to warm through for 1–2 minutes just before serving.
  6. Divide roast vegetable salad and fritters between plates and top with a dollop of curry sour cream.

Nutritional Information

Energy 2657 kj
635 kcal
Protein 22.8g
Carbohydrate 65.2g
Fat 30.2g