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Add the corn, creamed corn, zucchini, spring onions, pepper and flour to a bowl and mix well. As fritters, these are perfect for a quick meal or as a brunch dish
Place a spoonful (I used a serving spoon size) of the corn fritter mixture onto the medium side of the BBQ and flatten out the mixture so that it is in a thin layer
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CornFritters and Tartar Sauce are gluten-free and soy-free recipes. In a large bowl, mix together the corn kernels, red onion, garlic, capsicum (bell pepper), and coriander (cilantro)
260g zucchini roughly chopped400g can of corn drained2 spring onions dicedHandful fresh oregano leaves150g spelt flour1 tsp chilli flakes1 egg60g milkSalt and pepper to taste100g feta cubed. Add corn, onion and oregano and mix on Reverse Speed 3 for 5 seconds. 400g can of corn
Left over BBQ chicken – also could use leftover corned beef1 small tin corn100g cheese130g S/R flour2 eggs80g milk1tsp TMX vege stock concentratePepperOil for frying Place cheese in TMX and grate speed 7 for 6 seconds, set aside. 1 small tin corn
{Recipe} Spicy Corn & Coriander Fritters. Blend half the corn kernels with eggs and soy sauce. The fresh lettuce used to roll these delicious fritters gives a very refreshing feeling before revealing that beautiful crunch
Make your white sauce using recipe link below (or if you don't mind dairy and additives and preservatives, and too much salt, use tinned creamy corn soup
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repeat, spacing fritters a few inches apart. Transfer fritters to a plate. Cook fritters until golden, 2 to 3 minutes. Turn fritters, and continue cooking until golden, 2 to 3 minutes more
You could use canned corn or if you would prefer a less chunky soup use creamed corn. 50g cashews (optional)1 garlic clove20g ginger4 spring onions sliced500g fresh corn kernels500g diced chicken thighs (trimmed)50g chicken stock paste1 litre waterAdd cashews to the bowl and blitz on Speed 8 for 10 seconds. Add corn and chicken and cook for 5 minutes at 100deg on Reverse Speed 1. 500g fresh corn
Piece of corned beef- silverside (rinsed well in cold water. )4 cloves garlic, crushed12 peppercorns6 cloves 2 cloves of garlic, smashed with a knife1 lemon, cut in half (including rind)4 fresh bay leaves (well worth the effort of maintaining your own tree) crumpled1 Tbsp grated ginger1 Tbsp brown sugar2 Tbsp Worcestershire sauce2 bay leaves METHOD Into a large, heavy based casserole/steamer, place sufficient water to cover the beefAdd all of above ingredients Bring the pot to a quick boil, reduce heat to a simmer and cook for approximately one hour to one and a half hours - depending on size of joint. 12 peppercorns
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When I came across Just a Mum’s chocolate cornflake coconut slice, I was instantly reminded of those long-ago school days and was eager to reminisce with a mixing bowl and a pack of Kellog’s
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