Trying out the (V) option on the menu… (continuation)
Four days ago I started my journey into the mysterious and often misunderstood world of NO MEAT. In a house full of meat eaters and with the kind of job that I do, every minute literally was and is still a challenge. I have been eating more greens, more beans and nothing that moooed or mehhhhed… I was shopping at the other side of the market now. Yesterday while at the fresh food market I saw some really nice corn. A week ago this would have been a great side dish to a nice plate of grilled meat of all sorts. But now it will be something that is taking the Lead Role.
It’s a tex-mex kind of day as promised. So driving to work, I kept on playing with ingredients in my mind. I had to make something that good, they will TACO’bout it the whole day. But it wasn’t really tacos that I had planned to make. It was Corn Fritters!!!
Corn Fritters with Smashed Avocados and Stir fry Greens
For the fritters…
2 whole corn, grilled and shelled off the cob
240 gms. (1 cup) creamed corn
240 gms. (1 cup) green peas
20 gms. (2 TBSP) spring onions, chopped
25 gms. (1/4 Cup) parsley, chopped
2 cooked kipfler potatoes, grated
1 carrot, grated
80 gms. (1/3 Cup) self raising flour
45 gms. (1/4 Cup) corn flour
1/2 tsp Salt
1/4 tsp Pepper
Onion Powder to taste
Garlic Powder to taste
2 gms. (1/4 tsp) Cajun spice powder
9 slices jalapeno peppers, chopped
120 mls. (1/2 cup) water
Step 1 – Combine the dry ingredients (flour, corn flour, seasonings and herbs) with a whisk.
Step 2 – Add the cream corn and the water to the flour mixture until well blended.
Step 3 – Add the whole corn kernels and the rest of the ingredients, folding to combine. Do not over work and do not add more flour or corn flour. If will seem loose, but will firm up as they cook.
Step 4 – Preheat a non stick skillet over medium high heat and then add a drop of olive oil. Using a medium size ladle, firmly pack the mixture and place into the pan. Using a spatula, quickly flatten to form a patty shape.
Step 5 – Allow to cook on one side until golden and flip, cooking the other side. Just like making a pan cake. Repeat until all mixture has been used. Place made fritters in a tray lined with paper towels and keep hot until read to plate up.
For the smashed avocados…
3 ripe avocados, scooped out from skin
3 tomatoes, seeded and diced
1 red onion, fine diced
6 basil leaves, chiffonade
5 gms. (1 TBSP) dried greek oregano
Small bunch of coriander, chopped
Salt and Pepper to taste
Juice of one fresh lemon
A pinch of cumin
Step 1 – Mix all ingredients in a bowl except avocados.
Step 2 – In a separate bowl break up avocados into big chunks and toss with the tomato mixture. Check the seasoning and keep refrigerated in an air tight container until ready to serve.
For the stir fry…
1 brown onion, sliced thinly
2 cloves of garlic, chopped fine
3 bunches bok choi, leaves separated, chopped and blanched
15 gms. (1 TBSP) vegan butter
15 mls. (1 TBSP) soy sauce
pinch of cumin
pinch of paprika
pinch of pepper
pinch of oregano
Step 1 – Combine soy sauce and all other seasonings and spices.
Step 2 – Heat a medium size skillet and add the butter, add the onions and garlic and saute for 5 minutes until soft and lightly browned, Add blanched leaves and continue to saute for another 3 minutes.
Step 3 – Add seasoning mix and toss well.
Happy Cooking and remember always cook with your HEART…
If there is any dish that you want us to try, please LETTUCE know… Stay tuned!!!
Cooking with Migs 