Saturday, 23 June 2012

Spinach halloumi & sweetcorn fritters


40g polenta, 20g plain flour, 1 egg, spinach, sweetcorn, halloumi, olive oil
Rachel's Organic Greek Yoghurt)  
Serves: 2 preparation: 10 minutes

Fritters are traditionally a sort of savoury doughnut, but thin like a pancake full of stuff, but like potato cakes - I like to make mine a bit thicker. Sweetcorn and polenta as both a texture and flavour combination are absolutely wonderful but combined with spinach (you know me, anything with spinach is pretty much my food heaven!) and the salty tang of halloumi this makes a great comfort food.
1) Whisk an egg and stir in the flour and polenta.

2) Finely chop the spinach, cut the halloumi into chunks and stir along with the sweetcorn into the flour and polenta. If the texture is a little dry I like to add in a little Greek yoghurt.

3) Form a patty and drop onto a lightly oiled pan. Sizzle for 2-3 minutes on each side then serve.

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