Jillaroo
Demented
- Location
- Mid North Coast NSW Australia
INGREDIENTS
4 rashers shortcut bacon
Coriander Mint Yogurt
2/3 cup Greek yogurt
½ tsp finely chopped red chilli
3 tbs mint leaves
3 tbs coriander leaves
1½ tbs honey
1/3 tsp ground cumin
Salt and pepper, to season
Tomato Salsa
2 Roma tomatoes, deseeded, cut into 5mm dice
½ red capsicum, cut into 5mm dice
½ red onion, cut into 5mm dice
1 garlic clove, peeled, crushed
Splash of red-wine vinegar
1 red chilli, chopped
Splash of extra-virgin olive oil
½ cucumber, deseeded, cut into 5mm dice
Salt and pepper, to season
Fritters
3 cups fresh corn kernels
2 spring onions, chopped
2 long red chillies, chopped
¼ cup coriander leaves
1 garlic clove, peeled, crushed
1 cup self-raising flour
2 free-range eggs
Milk, to thicken
3 cups fresh peas
¼ cup chopped flat leaf parsley
¼ cup chopped mintNotes
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METHOD
1. To make coriander mint yogurt, place all ingredients in a food processor and process until combined. Season with salt and pepper.
2. To make tomato salsa, combine all ingredients in a medium bowl. Season with salt and pepper.
3. To make fritters, place 2 cups of corn kernels in a food processor and process until a chunky purée forms. Add onion, chilli, coriander and garlic. Process to combine. Add flour and process briefly to combine. Add eggs and process to combine. Add enough milk until a thick batter forms. Transfer mixture to a bowl and stir in remaining corn kernels and remaining ingredients.
4. Preheat a lighlty oiled frying pan or barbecue hotplate. Pour in ¼ cup of batter to form fritters. Cook for 3 minutes on each side or until golden brown, crisp and cooked through. Cook bacon on same hotplate for 2-3 minutes on each side or until crispy.
5. Place fritters on each serving plate with bacon and minted yoghurt on the side. Spoon a little salsa on top to serve.
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