Aussie Breakfast Corn Fritters with Roasted Tomatoes.
We’re back in London, but I’m dreaming of all the delicious breakfasts and the sunshine we enjoyed on our fabulous holiday in Australia. Days at my parents place started with avocado on toast (with a smidge of Vegemite, naturally), mangoes and excellent coffee. Elsewhere on our travels we had loads of delicious breakfasts at the brilliant cafes that Australia does so well.
The recipe is dead easy, if you can make pancakes for breakfast, you can make these. The ground linseed I use to replace the egg binds really well, making the fritters very stable- which means easy flipping. I used fresh corn, but use tinned or frozen if you like. The roasted tomatoes are pan roasted with a hint of garlic and herbs, but you could just make a quick salsa if your tomatoes are really good.
Ingredients
- For the Fritters
- 2 cobs of corn - remove the kernels (or 1.5 cups frozen)
- 2 spring onions , finely chopped
- 3-4 Tsps of fresh parsley
- 2/3 cup plain flour
- 3 Tbs ground linseed with 3-4 Tbs water
- salt and pepper to taste
- Olive oil for frying (approx 1 Tbs)
- For the Tomatoes
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full recipe : poppyandthebees.com
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