Corn fritters and a pumpkin spinach salad
finished with seeds and a homemade Thai chilli sauce
A typical Thai recipe that allows you to enjoy the sweetness of the corn in combination with the spicy sauce made of peppers and sriracha. The fritters are served with a roasted pumpkin and spinach salad.
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Nice and quick!
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Gluten-free
Preparation time:
35 min.
Difficulty level:
You can do it!
Allergens:
egg
Utensils:
Ingredients
Cooked corn
Spring onion
Red pepper
Garlic
Egg
Rice flour
Onion
Sauce mix
Fresh coriander
Sriracha sauce
Cornstarch
Spinach
Arugula
Pumpkin
Pumpkin seeds
White sugar
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2443
584
22
4
87
22
10
20
167
195
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash all the vegetables. Peel and finely chop the onion, garlic and scallion. Cut the red pepper. Wash the corn. Mix the egg, sugar and rice flour in a bowl.
3.
Heat 2 tablespoons of olive oil in a frying pan and sauté the onion, pepper and garlic for 3 minutes. Set 1/3 of the sautéed vegetables aside for the sauce. Mix the remaining vegetables with the corn and egg mixture until it forms a smooth batter. Let it rest for approx. 3 minutes.
4.
Cut the pumpkin into cubes of approx. 1cm. Place them on a baking dish and sprinkle them with 1 tablespoon of olive oil and season to taste. Bake them in the oven for 10 - 12 minutes until they're tender. Remove from the oven and set aside.
5.
Place parchment paper on a baking tray and sprinkle it with olive oil. Add 2 tablespoons of the batter per fritter and make sure to leave some space between each fritter, so they don't stick together. Bake them in the oven for 10 minutes. Turn them around halfway through the baking time.
6.
Dilute the cornstarch in equal parts of water and beat it with a fork to a smooth paste. Blend the remaining sautéed vegetables with the sauce mix, the sriracha and 150ml of water. Add the mixture to a small saucepan and bring it to a boil. Add the diluted cornstarch and lower the heat. Let it cook for another minute until it starts to thicken. Season to taste. Finely chop the coriander and add it to the sauce. Set the sauce aside.
7.
For the salad: chop the spinach and arugula leaves and mix it with the pumpkin cubes and seeds. Dress with olive oil and salt to taste.
8.