make a MEAL OF IT
HERBED CORN AND CHEESE PUFFS
SERVES 4
These fritters are very versatile and, for the non-vegetarians, can be served as a side dish with roast meat, as a fabulous breakfast dish piled with crispy bacon or used as a starter topped with a little crème fraiche and smoked trout. My favourite way is to eat them on their own as a light meal, accompanied with the mint and lime yoghurt sauce. Don’t even think of not making the sauce – it takes minutes to prepare and once you taste this combination, you’ll be hooked!
FOR THE PUFFS
• 400g whole corn kernels (fresh or tinned)
• 125ml chopped spring onions
• 150g feta, crumbled
• 100g grated Cheddar cheese
• 3 eggs
• 100ml natural yoghurt or buttermilk
• 250ml self-raising flour
• 5ml paprika or barbecue spice
• 30ml chopped fresh parsley
• 30ml chopped fresh mint
• salt and freshly ground black pepper
• olive oil, for frying
FOR THE MINT AND LIME YOGHURT SAUCE
• 100ml thick full-cream yoghurt• 100ml sour cream or crème fraîche• 1 clove garlic, crushed• 10ml lime juice• finely grated zest of 1 lime• 50ml olive oil• 2ml salt• 30ml chopped fresh parsley• 30ml chopped fresh mint
