Mix up your Sunday morning breakfast for these yummy fritter pancakes! Serve with Chilli Yoghurt, Fried Eggs, Smashed Avocado or Rocket or baby spinach leaves!
Ingredients
320g Mix-a-mato® tomatoes
4 Qukes® baby cucumbers smashed (see tip)
1 cup self-raising flour
3 green shallots chopped
2 cobs corn kernels removed
125g tasty cheese grated
2 eggs lightly whisked
150ml buttermilk
Vegetable oil for cooking
Micro herbs to serve
ADDED OPTIONAL EXTRAS
· Chilli Yoghurt
· Fried Eggs
· Smashed Avocado
· Rocket or baby spinach leaves
Method
STEP 1 Preheat oven to 150°C fan forced. Roughly chop 1/4 of the tomatoes (you need about 1/3 cup). Cut the remaining tomatoes in half. Combine the flour, shallots, corn and cheese in a bowl. Add eggs, buttermilk and chopped tomatoes. Season and stir until just combined.
STEP 2 Heat oil in a non-stick frying pan over medium heat. Spoon a quarter of the mixture into the pan and flatten to 15cm round. Cook for 4 minutes each side or until golden and cooked through. Transfer to a tray and keep warm in the oven while cooking the remaining fritter pancakes.
STEP 3 Meanwhile, combine the remaining tomatoes and smashed Qukes®. Add the olive oil and salt sachets from the Mix-a-Mato® tomatoes. Season with pepper.
STEP 4 Serve fritters pancakes with Mix-a-Mato® tomato salsa, micro herbs and your choice of added extras.
Recipe supplied by Perfection Fresh Australia
