TOMATO CORN FRITTER BREAKFAST PANCAKES

Recipe
Written By Westridge Fruit & Vegetables .

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

Westridge Fruit & Vegetables .
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