corn and dill fritters

with salmon

  • 1 cup (150g) self-raising (self-rising) flour, sifted
  • 2 eggs
  • ½ cup (125ml) milk
  • 100g cream cheese
  • sea salt and cracked black pepper
  • 3 cobs corn, kernels removed
  • 2 tablespoons chopped dill
  • ¼ cup (60ml) olive oil
  • 4 x 220g salmon fillets, skin off and pin-boned
  • 2 cups watercress sprigs
  • lemon wedges, to serve
  1. Place the flour, eggs, milk, cream cheese, salt and pepper in a bowl and whisk to combine (the mixture will be slightly lumpy). Add the corn and dill and fold through to combine. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add ¼ cup of the mixture, at a time, and cook for 2 minutes each side or until cooked through. Set aside and keep warm.
  2. Add the remaining oil to the pan, add the salmon and cook for 4 minutes. Turn and cook for a further 4 minutes or until cooked to your liking. Flake the salmon. Top fritters with the salmon and watercress and serve with the lemon wedges. Serves 4
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox