Ingredients:
2 corn cobs, kernels trimmed
150 grams smoked snoek, tightly packed, flaked
1 tbsp juice of lemon
3 spring onions, thinly sliced
30 ml chopped coriander leaves, plus extra for serving
2 extra large eggs, lightly beaten
75 grams self raising flour
1 dash salt and milled pepper
1 tsp extra-virgin olive oil
Method:
Mix corn, snoek, lemon juice, spring onions and coriander together in a large bowl.
Add egg, flour and seasoning and mix well. Shape into patties with floured hands.
Heat a small glug of oil in a non-stick pan and fry dollops of mixture over a low heat until golden.
Drain on kitchen paper and serve with salad.
cup canned instead of fresh corn.
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