Corn and zucchini fritters with an Asian salad

Ingredients:

• 1 cup corn kernels
• 2 zucchinis, grated
• 1 onion, finely diced
• 1 teaspoon garlic, finely chopped
• 1 teaspoon lemon juice
• 1 stick celery, finely diced
• 1 tablespoon chilli, seeded and diced
• ½ cup self raising flour
• 1-2 eggs, lightly beaten
• 1 teaspoon pepper
• 1 cup milk
• ½ cup coriander, chopped

Method:

1. Combine corn, zucchini, onion, garlic, lemon, celery, diced chilli and coriander in a bowl.
2. Add flour and coat all the mixture.
3. Add the egg and milk and mix thoroughly.
4. Spoon onto a hot skillet or non stick pan and cook until they rise slightly, browning underneath.
5. Turn over and wait until they rise.

Serve fritters on Asian salad with yoghurt dressing (see next tab).

Ingredients:

• ½ cup celery, julienne
• ½ cup red capsicum, julienne
• ½ cup bamboo shoots
• ½ bunch basil, chopped
• ½ bunch coriander, chopped
• ½ bunch dill, chopped
• ½ bunch Vietnamese mint, chopped
• 1 cups of mixed leaves

Method:

1. Combine all ingredients.

Ingredients:

• 1 cup yoghurt
• ½ teaspoon garlic, finely chopped
• ½ teaspoon lemon zest OR grated ginger and ½ teaspoon turmeric
• 1 teaspoon sweet chilli sauce
• 1 teaspoon tamari or soya sauce

Method:

1. Stir all ingredients together and pour over the fritters and salad.