Category :
Serves : 4
Preparation time : 15 minutes
Cooking time : 35 minutes
A light and satisfying meal, perfect for weekend lunches.
Ingredients
Coriander, 10 sprig(s), chopped
Lemon juice, 1 tablespoon(s)
Garlic, 2 clove(s), roughly chopped
Red chilli, 2 chili(s), seeded and finely sliced
Natural yoghurt, low fat, 100 g
Self-raising flour, wholemeal, 0.5 cup(s)
Baking powder, 0.25 teaspoon(s)
Spring onion, 2 medium onion(s), finely sliced
Dill, fresh, 1 tablespoon(s) (edible portion)
Sweetcorn, canned , drained, 200 g
Reduced-fat milk, 2% fat, 4 tablespoon(s)
Egg white, raw, 2 egg white(s)
Olive oil spray, 1 spray(s)
Black pepper, ground, 1 pinch(s), freshly ground
Smoked salmon, sliced, 8 slice(s), cut into 5 cm pieces
Watercress, 125 g
Red onion, 0.25 small(s), finely sliced
Cooking instructions
To make the dressing place coriander, lemon juice, garlic and chillies in a food processor and process to a smooth paste. Add the yoghurt and set aside.
Combine flour, baking powder, spring onions, dill and corn in a mixing bowl. Add milk and stir thoroughly.
In another bowl whisk egg whites until fluffy then gently fold through the flour mixture. Heat a large frying pan over a medium heat ands pray lightly with oil. Spoon the mixture into the pan and cook until small bubbles form on the surface.
Turn the fritters over and cook for a further 5 minutes or until golden.
Combine the salmon, watercress and onion and arrange on top of the fritters. Drizzle with coriander dressing. The dressing will keep for up to 3 days stored in an airtight container in the fridge.
| Nutrition Details |
| Energy | 232.2 cal
971.2 kJ |
| Total Fat | 4.2g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 24.3g |
| - Dietary Fibre | - |
| - Sugars | - |
| Protein | 20.8g |