Try the crunchy fritters with smoked salmon, avocado, and a drizzle of aioli.
- 1 egg
- ½ tsp cumin
- ½ tsp turmeric
- ½ cup flour
- 1 tsp baking powder
- 410g (1 tin) corn kernels, drained
- 2 cups kumara, grated
- ¼ cup rice bran oil or frying oil, plus 2 tbsp for saute
- Sea salt and cracked pepper
- 12 small breakfast sausages
- 6 vine-ripened tomatoes, halved
- 1 tbsp brown sugar
- ¼ cup balsamic vinegar
- 50g feta cheese
- Salad greens or baby spinach, for garnish
1 In a medium bowl, lightly whisk the egg, then add spices, flour, baking powder, corn and kumara. Mix together.
2 Heat a medium frying pan and add 2-3 tablespoons of the rice bran oil. Add large tablespoons of the mixture to the pan and flatten out with the back of the spoon. Leave to cook for 2-3 minutes. Turn until both sides are golden.
3 Continue with remaining oil and mixture. Keep warm.
4 In a separate pan, heat 1 cup of water and add the sausages. Simmer for 3-4 minutes to precook, then drain off any excess water.
5 Add oil to the pan with the tomato halves and fry until the sausages are golden and tomatoes softened. Sprinkle over sugar and the balsamic vinegar and let caramelise.
6 Arrange plates with corn fritters and top with a couple of sausages and tomatoes. Sprinkle over crumbled feta and garnish with greens.