SERVES 4 (makes 8 fritters)
INGREDIENTS:
FOR THE FRITTERS:
3 Cups of Frozen Corn Kernels (cooked)
1 Red Onion (sliced thinly)
1 Cup of Coriander Leaves (chopped roughly)
1 Handful of Dill (chopped)
Zest and Juice of 1 Lime
125 g Haloumi (grated coarsely)
1/2 of Cup Buckwheat Flour
¼ Cup Almond Meal
1/2 tsp. of Baking Powder.
2 tsp. Cumin (ground)
1 tsp. Paprika (ground)
3 Eggs (Separated)
Olive Oil (for cooking)
FOR THE SALAD:
3 Raw Beets (grated coarsely)
3 TBLS of Apple Cider Vinegar
A Generous amount of Sea Salt
Pepper to taste
120g Rocket
TO SERVE:
Tzatziki
*4 Poached Eggs
METHOD:
Preheat oven to 120°C.
Combine the corn kernels, onion, haloumi, flour, almond meal, cumin, paprika, herbs and baking powder in a large mixing bowl.
Add the lime zest and juice and egg yolks, and mix through until the whole mixture is combined.
Heat a large heavy based non-stick frying pan and add about a cm of olive oil, when the oil becomes hot, and a few heaped TBLS of fritter mixture, and flatten to about a diameter of 8cm, cook for 3-4 minutes on each side or until golden. Remove from fry pan and drain oil by placing on paper towel.
Keep warm in the oven, until ready to serve.
Prepare Tzatziki
Toss the grated beetroot, rocket, apple cider vinegar and salt and pepper together and serve with warm fritters, tzatziki and a *poached egg.