serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Food I Grew Up With
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 cups self-raising flour
- 1 egg
- 300 ml milk
- 2 cups finely chopped cooked corned beef
- ½ cup tinned corn kernels, drained
- ½ onion, finely chopped
- 3 spring onions, thinly sliced
- 1 tsp salt
- 1 tsp black pepper
- Olive oil, for shallow-frying
- 1½ tbsp roughly chopped flat-leaf parsley leaves
For the native herb blend (makes extra)
- 4 tbsp ground lemon myrtle
- 4 tbsp ground saltbush
- 4 tbsp ground wattleseed (or mountain pepper)
For the sauce
- ½ cup (125 ml) Greek yoghurt
- 4 - 6 whole lemon aspen, juiced
- 1 tbsp ground lemon myrtle
- 2 tsp salt
For the salad
- 1 cup baby rocket leaves
- 1 pear, thinly sliced
- 2 tbsp toasted pine nuts
- Extra virgin olive oil, for drizzling
- 2 tbsp balsamic vinegar
Instructions
- To make the native herb blend, combine the ingredients in a medium bowl and mix well to combine.
- To make the fritters, into a large bowl, sift the plain flour, then add 2-3 tbsp of the native herb mixture. Whisk well to combine. Add the egg and milk and whisk until it gradually reaches a thick, batter-like consistency. Stir through the corned beef, corn, onion, spring onion, salt and pepper.
- Heat enough oil to coat the base of a large frying pan over medium heat. Line a plate with paper towel. Once hot, drop 6 rounded tablespoons of batter into the pan, allowing for room to spread. Cook for 2 minutes, or until golden underneath and bubbles appear on the surface of the fritter, then flip and cook for a further 1 minute or until cooked through. Transfer to the prepared plate and repeat with the remaining batter, adding extra oil if required.
- While the fritters are cooking, make the sauce. Combine the ingredients in a medium bowl. Set aside. To make the salad, in a large bowl combine the rocket, pear and pine nuts, then drizzle with olive oil and balsamic vinegar and toss lightly to combine.
- To serve, divide the corned beef fritters between plates. Serve with the salad and sauce for dipping. Sprinkle with parsley.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Food I Grew Up With
