Corn and Kale Fritters
Yield 10 fritters
Corn and Kale are two ingredients that make for very healthy fritters. I've added some cheese and chilli, but you can also add diced bacon or shredded roast chicken. If you are not keen on the idea of corn and kale, then substitute and have corn and spinach, or finely shredded brussel sprouts or chinese cabbage.
The secret is to not be tempted to cook them too fast otherwise they will burn on the outside before you've properly cooked the flour etc on the inside. The secret with perfect pan seared kale is to do it on a low heat. That way it won't burn and go bitter. If you cook it slowly it gets rid of that slightly bitter taste that puts people off kale.
Corn and kale go really well together, and are a great base for all sorts of spices. You can also add some shredded roast chicken, or some diced bacon.
Ingredients - makes 10
kernels from 4 fresh corn cobs
3 stems of fresh kale, centre stalk removed
2 tablespoons cream cheese
1 teaspoon fresh chilli paste
1 teaspoon vegetable stock powder, or just salt
3/4 cup self raising flour
Steps to Success:
- Put the kernels in a large microwave safe bowl, and zap for 3 minutes on high.
- Finely chop the kale and saute in a large griddle or fry pan for about 2 minutes on low.
- Take corn out of microwave, add the kale and the cream cheese and stir well. The heat will melt the cream cheese and get it evenly through the mixture. Allow to cool for 5 minutes.
- Add all the other ingredients and mix well.
- Reheat the pan, and put heaped tablespoons in to gently fry for about 3 - 4 minutes on each side. Don't be tempted to make them too big, or too fat because they will burn on the outside before the middle is properly done.
**You can freeze these in zip lock bags and reheat them in the microwave for a quick lunch, or with bacon for a Sunday breakfast.