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Corn and pancetta fritters with vegie ribbon salad
Cooking time
Preparation time
Servings4 portions
Ingredients
2 (410 g) Desiree potato chopped
300 g canned corn kernels drained
100 g sliced pancetta chopped
3 eggs
50 g vintage cheddar crumbled
40 g (1/4 cup) self-raising flour
2 green shallots chopped
2 tablespoons chopped fresh dill plus extra to serve
2 tablespoons milk
2 tablespoons wasabi
2 tablespoons olive oil plus extra to serve
30 g Flora margarine
1 bunch thick asparagus spears trimmed
2 Lebanese cucumbers
1 large carrot peeled
lemon cheeks to serve
sour cream or yoghurt to serve
sweet chilli sauce to serve
Nutrition Facts
Energy (kcal)
547 kcal
Energy (kJ)
2290 kJ
Protein (g)
20.6 g
Carbohydrate incl. fibre (g)
48.5 g
Carbohydrate excl. fibre (g)
40.3 g
Sugar (g)
9.0 g
Fibre (g)
8.2 g
Fat (g)
32.6 g
Saturated fat (g)
10.2 g
Unsaturated fat (g)
16.9 g
Monounsaturated fat (g)
12.6 g
Polyunsaturated fat (g)
4.3 g
Trans fat (g)
1.1 g
Cholesterol (mg)
185 mg
Sodium (mg)
899 mg
Salt (g)
2.24 g
Vitamin A (IU)
9210 IU
Vitamin C (mg)
33.9 mg
Calcium (mg)
236 mg
Iron (mg)
4.76 mg
Potassium (mg)
1057 mg
Instructions
Place the potato in a large microwave-safe bowl. Add 60ml (1/4 cup) water. Cover with 2 layers of plastic wrap. Microwave on High for 6 minutes or until tender.
Use a potato masher to lightly mash the potato (keep it quite lumpy). Add the corn, pancetta, eggs, cheese, flour, shallot, dill, milk and wasabi. Season. Stir to combine.
Heat 1 tbs oil and half the Flora in a large frying pan over medium heat. Drop 1/3-cupfuls of mixture into the pan and flatten them slightly. Cook for 2-3 minutes each side or until golden, crisp and cooked through. Transfer to a plate and cover with foil to keep warm. Use remaining 1 tbs oil and Flora to cook remaining fritter mixture.
Peel asparagus, cucumber and carrot into ribbons. Place in a bowl. Drizzle with extra oil and a squeeze of lemon. Toss to combine. Divide the fritters among plates. Top with sour cream or yoghurt, sweet chilli sauce and extra dill. Serve with vegetable ribbon salad.
Cooking time
Preparation time
Servings4 portions
