CORN FRITTERS WITH FETTA
SERVES 4 HANDS-ON TIME 20 minutes COOK TIME 10 minutes
160g reduced-fat fetta, cut into 1cm pieces
(see Notes)
2 tablespoons red wine vinegar
1 cup flat-leaf parsley leaves
28g pine nuts, toasted olive oil spray, for cooking
8 large eggs
2 cobs sweetcorn, husks and silks removed,
kernels sliced
80g tasty cheese, grated
4 thick slices multigrain bread, toasted
1. Combine the fetta, vinegar, parsley and pine nuts in a bowl and season with freshly ground black pepper. Set aside.
2. Lightly spray a large non-stick frying pan with olive oil and place over medium heat. Liberally spray 4 x 7cm egg rings with oil and place in the pan. You’ll be cooking the fritters in two batches.
3. Crack an egg into each egg ring, then top with some of the corn kernels and cheese. Cook for 2 minutes, then flip and cook for a further 1 minute or until the whites have set, the yolks are still a little runny, and the cheese is melted and golden.
4. Carefully remove the fritters from the rings, place on a plate and cover to keep warm. Spray the egg rings again and repeat with the remaining eggs, corn and cheese to make eight fritters in total. Divide the fritters among serving plates and spoon over the fetta mixture. Serve warm with toast.
Notes: If you want to reduce the salt content of the fetta, cut it into cubes and place in a bowl of water for 30 minutes to steep. Drain before use.
NUTRITION (per serve) 2473kJ/592 cal. Protein 36g. Sat fat 11.9g. Carbs 27g. Fibre 8.4g. Sodium 892mg.