IN THE POT | CORN FRITTERS WITH COUSCOUS SALAD

I am loving being a mini masterchef at the moment.  I don’t know why but I’m really getting in to planning, preparing and then eating something that’s not take out or the same old meat and three veg.  Tonight I made something, which inadvertently would be great for Meat Free Monday, that I love from my childhood; corn fritters.  Admittedly this is not the recipe that my Nana uses, but they’re certainly just as yummy. (Although hers do involve corned beef…)

Image source: gnomeangel

Corn and Ricotta Fritters

1/2 cup polenta

1/2 cup plain flour

1 tsp bicarbonate of soda

1/2 tsp of salt

1 cup buttermilk

2 eggs, seperated

2 corn cobs, kernels removed

100g ricotta

1/2 cup mint, finely chopped

1. Combine the polenta, flour, bicarbonate of soda and salt in a large bowl and mix well.  Combine the buttermilk and egg yolks in a separate bowl and mix well.  Gradually pour the buttermilk mixture into the dry ingredients, whisking well to make a smooth batter.

2. Add the corn kernels, ricotta ad mint to the batter and mix until just combined.  Whisk the egg whites until firm peaks form and gently fold into the corn mixture.

3. To cook the fritters, heat a non-stick frypan and coat it lightly with cooking spray.  Carefully pour 1/4 cups of mixture into the frypan and cook the fritters until they are golden on both sides, turning once.  Keep the fritters warm while cooking the remaining mixture.  Serve with grilled tomatoes and greens if desired.

Serves: 4

Source: Weight Watchers Pure Taste Cookbook

Couscous Salad

1 cup of water

1 cup instant couscous

1/2 tsp salt

200g cherry or grape tomatoes, halved

1 red capsicum, grilled, peeled and cut into strips

1 small lebanese cucumber, diced

1/2 cup coriander leaves, chopped

2 tbs lemon juice

1 tbs olive oil

2 tsp finely grated lemon zest

1. Bring the water to the boil in a small saucepan.  Add the couscous and salt, stir to combine and remove from the heat.  Cover and set aside for 5 minutes to allow the couscous to swell and soften, then use a fork to separate and fluff up the grains.

2. Combine the couscous with the remaining ingredients in a serving bowl and mix well.

Serves: 4

Source: Weight Watchers Pure Taste Cookbook