Saturday, 7 May 2011

Corn and coriander fritters, smoked salmon and avocado

It's Mother's Day tomorrow, and in reading the Mother's Day cards today I got thinking how much my mum really means to me. Yes I'm sure I think about it every day- but lately mum has been a real rock for me. She deserves a lot from me this mothers day. She is the most important person in my life, as I'm sure all your mums are to you too. She is constantly busy, running around for everyone and doing selfless acts, and yet she still has time to look after her daughter too. How do mums manage it?!

Well Mother's Day is meant to be the day they get to kick back and be treated by us- their children! So with that in mind I've created the ultimate brunch indulgence. Instead of heading out to a cafe, stay in and cook mum this gorgeous dish while she puts her feet up. My mum absolutely adores corn fritters, so I have jazzed them up a bit here with the addition of coriander blitzed through the batter.

Once cooked I have topped them with wonderful Tassal smoked salmon and a little avocado, coriander and lime salsa. Yum! Lime and avocado work so so well together, it's completely moreish!

I apologise for not getting this post up sooner- but it's been such a hectic week, and just now I've found myself polishing off these fritters I've cooked... instead of typing... I wasn't able to resist. I don't think you, or your mum will be able to either! Make sure to serve with a cheek of lime to moisten the dish a little. And remember- don't just spoil mum tomorrow- pull this recipe out every few months to remind her how special she is.
Happy Mother's Day to all the mums out there!

Get This
2 corn cobs
1/2 bunch coriander
50g plain flour
1 teaspoon baking powder
1 egg
1 tablespoon olive oil
1 red chili sliced
100g smoked salmon
1 medium avocado
1 teaspoon finely diced red onion
1 lime
Salt and pepper

Cook Now
Cut the corn from the cobs and place half in a small food processor. Add 3/4 of the coriander including the roots, flour, baking paper, half of the chili and the egg. Blitz until combined and smooth. Place into a bowl and add the remaining corn kernels and season well with salt and pepper.
Heat a non-stick fry pan over medium heat. Add  oil and then place a heaped tablespoon full of the batter into the pan. Cook until golden (about 1 minute) and flip. Cook for a further 2 minutes and remove and sit on paper towel. Continue with remaining batter. It should make 4 large fritters.
While fritters are cooking, prepare the salsa by mixing the remaining coriander, half the avocado, onion and juice of half a lime. Season with salt and pepper and set aside.
To plate up- place two fritters in the center of your plate. Top with slices of rolled salmon, coriander salsa and slices of avocado. Garnish with chili and a lime cheek. Eat.
Serves 2


  1. Oh I'm not supposed to eat corn but these looked so divine I couldn't resist! Loveee avocado/lime/cori combo (err didn't include the ROOTS in the fritters though- why do you do that?) They were great! Can't wait for the next one Esther
    Soraya x