Corn and pancetta fritters with vegie ribbon salad
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4 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
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
