Corn Fritters with Roasties Salad and Sweet Chilli Curry Cream

Corn Fritters with Roasties Salad and Sweet Chilli Curry Cream

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 21, 2016.
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Make sure the oil in the pan is nice and hot before adding fritter mixture.

Ingredients

ROASTIES SALAD

  • 600g red kumara, scrubbed and diced 2cm
  • 1 carrot, chopped 2cm
  • 1 courgette, chopped 2cm
  • 1 parsnip, chopped 2cm
  • 1/2 red onion, cut into 1cm wedges
  • 30g GF pumpkin seeds
  • 1 baby cos lettuce

CORN FRITTERS

  • 4 eggs
  • 1/2 red onion, finely diced
  • 1 can GF cream style corn
  • 1 cup frozen corn, defrosted
  • 1 tablespoon GF sweet chilli sauce
  • 1 cup GF flour mixed with 1 teaspoon GF baking powder
  • 1 tablespoon melted butter
  • 2–3 tablespoons chopped parsley leaves and stalks
  • 1/2 teaspoon salt

SWEET CHILLI CURRY CREAM

  • 1/2 cup sour cream
  • 1 teaspoon GF mild curry powder
  • 2 teaspoons GF sweet chilli sauce
  • 1 tablespoon lemon juice

TO SERVE

  • 1/2 lemon, cut into wedges (optional)

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss kumara, carrot, courgette, parsnip and red onion on both prepared trays with a drizzle of olive oil. Season with salt and pepper and roast for about 25 minutes, or until tender. Toss roasties on tray with pumpkin seeds and cook for a further 5 minutes.
  3. Whisk eggs in a large bowl. Add onion, both types of corn and sweet chilli sauce and mix until combined. Add flour, melted butter, parsley, salt and season with pepper. Fold until just combined (do not over-mix as this will make the fritters tough). Set aside.
  4. In a small bowl, mix all sweet chilli curry cream ingredients together and season with salt and pepper. Set aside.
  5. Heat a drizzle of oil in a nonstick fry-pan on low-medium heat. Dollop heaped dessert spoonful’s of mixture into pan and fry, in batches, for about 3 minutes or until bubbles start to appear on surface. Flip and cook 2–3 minutes until golden and cooked through. Add extra oil as needed.
  6. Push veggies aside and place cooked fritters on oven trays. Return trays to oven for 1–2 minutes to warm through, just before serving. While fritters are warming, shred lettuce then toss on tray with roasties.
  7. Divide roasties salad between plates and top with corn fritters. Top with a dollop of sweet chilli curry cream and squeeze over lemon juice (if desired).

Nutritional Information

Energy 2293 kj
548 kcal
Protein 15.3g
Carbohydrate 80.0g
Fat 16.5g