Ingredients
-
1
-
1
-
3
-
420
-
1/4
-
3
-
1
-
-
-
1/2
-
1
-
200
-
-
-
Directions
Salmon and Corn Fritters, A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you’re ready to serve them Adapted from a recipe in the Australian magazine ‘New Idea’ If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon!, I made these for the starter for our Christmas dinner and we both enjoyed them very much The only ingredient missing was capers, which I usually have a jar of in the fridge but this time, I didn’t Anyway, the combination of the sweet corn, smoked salmon and sour cream was incredible I will definitely make these again!, Incredible! I most certainly included the sour cream and smoked salmon! I will definitely be making these again Made for Please Review My Recipe Tag Game
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Steps
|
1
Done
|
Heat the Oil in a Large Pan, Preferably Non-Stick; Add the Onion and Garlic and Cook, Stirring Occasionally Until Both Have Softened; Reserve 1 Tablespoon of the Onion and Garlic Mixture For Topping; Place the Remaining Onion and Garlic in a Large Bowl and Add the Corn Kernels, Flour, Eggs and Dill; Season With Salt and Pepper and Stir to Combine. |
|
2
Done
|
Heat a Large Oiled, Non-Stick Pan Over a Medium Heat; Spoon Tablespoons of the Corn Mixture Into the Pan and Repeat to Make 5 Fritters; Cook For About 2 Minutes on Each Side or Until the Fritters Are Golden and Cooked Through; Remove the Fritters and Drain Them on Absorbent Paper and Cover Them to Keep Them Warm; Repeat With the Remaining Corn Mixture. |
|
3
Done
|
Combine the Sour Cream, Capers and Reserved Onion and Garlic in a Small Bowl. |
|
4
Done
|
to Serve: Divide the Sour Cream Mixture Evenly Among the Fritters, Top With the Smoked Salmon and Garnish With the Fresh Dill. |
