Corn Fritters with Feta & Bacon

Ingredients

Fritters

• 1 cup flour
• 1 tsp baking powder
• 1/2 cup milk
• 2 eggs, beaten
• 400 g canned sweetcorn, drained
• • 2 cloves garlic, finely chopped
  • 4 rashers bacon, diced
  • 100 g feta, crumbled coarsely
  • 3 Tbsp fresh coriander, or parsley chopped
• 1/2 tsp salt
• Olive oil, to fry
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• Dressing

• 2 Tbsp sweet chilli sauce
• 125 g sour cream

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  Salad

• 1/2 bag salad greens
• 2 tomatoes
• 1 avocado
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• 
  

Serves 4

Method

Preheat the oven to 200°C.

Put the flour, baking powder, milk and eggs into a bowl and beat until smooth. Add the sweetcorn to the batter with the bacon, feta, coriander, garlic and salt. Mix well.

Fry large spoonfuls in moderately hot olive oil until well browned on each side. Place the corn cakes on paper towels, on an ovenproof tray and put in oven for 5 minutes.

Mix the sour cream and sweet chilli sauce together. Serve the corn fritters with the sour cream sweet chilli sauce and a green salad with tomatoes and avocado.

Delicious Fried Rice

Ingredients
1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoon peanut oil, extra
1 1/2 tablespoons finely chopped ginger
4 garlic cloves, diced
1 medium-sized brown onion, finely diced
1/2 cup roughly chopped rindless bacon rashers or Chinese sausage
1 teaspoon white sugar
2 tablespoons Shao Hsing wine
5 cups cooked medium-grain white rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions (scallions)
3 teaspoons Maggi seasoning
1/4 teaspoon sesame oil
2 spring onions (scallions), finely sliced on the diagonal
1/4 cup light soy sauce
1/2 large red chilli, finely sliced on the diagonal

Method

1. Heat oil in a hot wok until the surface seems to shimmer slightly.
2. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.
3. Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic.
4. Add onion and stir-fry for 2 minutes, or until lightly browned and tender.
5. Add bacon and stir-fry for a further minute, or until lightly browned.
6. Stir in sugar and wine, then stir-fry for 30 seconds.
7. Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil.
8. Stir-fry for 3 minutes, or until rice is heated through.
9. Roughly chop omelette into smaller pieces as you stir.
10. Divide rice between individual bowls and garnish with extra spring onions.
11. Combine soy sauce and chilli in a small bowl and serve on the side.

The first time Mark and I made this we used groundnut oil (instead of Peanut), didn't use the wine, didn't have Oyster sauce or sesame oil. Even with just soy sauce it made a yummy dinner. We threw in some frozen peas, carrots and peppers. An easy recipe to adapt depending on what you have handy.