These smoked fish and corn fritters are a delicious and easy way to make a quick meal with pantry staples. The combination of smoked fish, fresh vegetables, and a touch of spice makes for a hearty and tasty dish. Perfect for lunch or dinner, these fritters are gluten-free and packed with flavour.
Ingredients
- 1 can corn kernels, drained
- 200 g smoked fish (e.g., kingfish)
- 1 whole broccoli (including stalk), finely chopped
- 3 eggs
- 1/2 cup gluten-free self-raising flour
- 1 salt & pepper to taste
- 1/2 tsp ground cumin
- 1 lemon, zested
- 1 tsp chilli flakes
Instructions
- Mix Ingredients: In a large bowl, combine the corn kernels, smoked fish, finely chopped broccoli, eggs, gluten-free self-raising flour, cumin, lemon zest, chilli flakes, salt, and pepper. Stir well until all ingredients are evenly distributed.
- Form Fritters: Fashion the mixture into small cakes or fritters using your hands. The mixture may seem loose at first, but it will bind as it cooks.
- Fry Fritters: Heat a frying pan over medium-low heat and add a little oil. Cook the fritters for about 4-5 minutes on each side, or until golden brown and the broccoli has softened. Cook on a lower heat to allow the fritters to cook through without burning.
- Serve: Serve the fritters with a drizzle of sweet chilli sauce, a squeeze of lemon, and garnish with sour cream or guacamole.
- Pro Tip: Cooking on lower heat allows the broccoli to soften, and helps the fritters hold together better.
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