CORN FRITTERS WITH CUCUMBER SALAD

NICE TIP

Use 11/2 cups (240g) of fresh or thawed frozen corn kernels instead of canned.

Serves 6

Prep + cook time: 40 minutes

• 1 tsp ground cumin

• ½ tsp salt

• 375g pancake mix

• 400g canned corn kernels, rinsed, drained

• 2 green onions, sliced thinly

• 2 tbsp finely chopped fresh coriander

CUCUMBER SALAD

• 2 Lebanese cucumbers (260g), sliced thinly

• 1 small red onion (100g), sliced thinly

• 1 fresh long red chilli, sliced thinly

• 1/3 cup loosely packed fresh coriander leaves

• 2 tbsp sweet chilli sauce

• 1 tbsp fish sauce

• 1 tbsp lime juice

1. Add the cumin and salt to the pancake mix and pour into a lidded jug. Return the lid to the jug and shake to combine. Add enough water to make a fritter dough consistency and return the lid to the jug; shake well. Pour into a medium-sized bowl. Add the corn, onion and coriander and mix well.

2. Pour ¼ cup of the batter into a large heated, oiled frying pan. Using a metal spatula, spread the batter into a round shape. Cook over medium heat for 2 minutes on each side or until the fritter is cooked through. Remove from the pan; cover to keep warm. Repeat the process, wiping the pan between batches and oiling if necessary, to make a total of 18 fritters.

For the cucumber salad

1. Combine cucumber, onion, chilli and coriander in a medium-sized bowl.

2. Combine the remaining ingredients in a screw-top jar; shake and drizzle over the cucumber mixture.

Per serve 6.6g total fat (1.2g saturated fat); 1367kJ (327 cal); 55.5g carbohydrate; 9.7g protein; 3.9g fibre