February 18, 2015 by Smock Alley
Collaborations 2015 has kicked off and to highlight our fabulous Brunch sessions (on Sat 28th Feb, Comedy Brunch & Sunday 1st March Bossa Nova Brunch followed of course by the Ireland V England Six Nations Clash – you’re welcome) we’re following up on last week’s venison patties recipe with our delicious corn fritters. Served with avocado cream, slow roast tomatoes, coddled eggs and leaves. Bring along your vegetarians because they’re people too!
All one needs (to serve 6) is the following;
Can of sweetcorn (drained and dried in the oven for 2 minutes)
1 egg white – well whipped
Heaped tablespoon of self raising flour
Handful of chopped spring onions
1 tablespoon créme fraiche
Juice of 1/2 a lemon
Salt & Pepper to season
Method: Combine your lovingly dried corn with the egg, flour, spring onions, salt and pepper. Mix well.
Fold in the whipped egg white. Use a tablespoon to plop blobs of this mixture into a pan that has been heated and add a tablespoon butter. Cook on a medium heat for 2-3 minutes, or until set and brown.
Flip and repeat. Remove from pan and drain well.
For the avocado cream blitz a ripe avocado with a tablespoon of créme fraiche, add the juice of half a lemon .
Decorate your plate with some green leaves, slow roast tomatoes and pop the fritter on top. Add a dollop of the cream and you’re all done and dusted! Time to feast.
For the vegetarian in your life (or just for you if you’ve given up meat for lent!) come and try it out next weekend. Now that’s Brunch. De-lish.
For more information about our Comedy and Bossa Nova Brunches, click here