Sunbeam LC6950, LC6250 manual Corn Fritters, Thai Fish Cakes

Recipes continued

Corn Fritters Makes 12

4 corn cobs

¹⁄³ cup flat-leaf parsley leaves

1cup self-raising flour

5 eggs

4 green onions, thinly sliced salt and pepper, to taste

cream cheese, smoked salmon and rocket, to serve

1.Remove corn kernels from cobs. Place half the corn in a large mixing bowl.

2.Using the processing bowl fitted with the chopping blade, process remaining corn, parsley, flour and 3 whole eggs on speed 3 until combined.

3.Transfer mixture to corn bowl. Stir in green onions. Season with salt and pepper.

4.Separate remaining eggs. Discard yolks. Using the whisk attachment, whisk egg whites to firm peaks. Fold egg whites into corn mixture.

5.Heat a frypan over medium heat. Spray with cooking oil spray. Add heaped tablespoons mixture. Cook for 2-3 minutes each side or until golden.

6.Serve fritters, topped with cream cheese, smoked salmon and rocket.

Thai Fish Cakes Makes 25 (approx)

500g firm white fish fillets (ie. Ling, Gemfish, Redfish)

1 teaspoon fish sauce

2 tablespoons mild red curry paste

50g green beans, chopped finely Oil, for deep frying

Sweet chilli sauce and lime wedges, to serve Coriander leaves, to garnish

1 Using the processing bowl fitted with the chopping blade, process fish, fish sauce and curry on speed 5 for 30-40 seconds or until smooth.

Note: Be careful not to over process the seafood as this is will toughen the fish cakes.

2 Transfer mixture to a bowl and stir through beans.

3 Using wet hands, roll tablespoons of mixture into balls, flatten slightly and place on a plate.

4Deep-fry fish cakes until golden and cooked through. Remove fish cakes and drain on paper towel.

5 Serve with sweet chilli dipping sauce and lime wedges; garnish with coriander.

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