[Recipe 2] SWEETCORN, PEA and QUINOA FRITTERS
This Roast corn, quinoa and pea salad is an absolute ripper; zingy and zesty and perfect for Spring. I’ve based the recipe on one our friends Eileesh and Michael made for us last Summer. They cooked their corn on the BBQ, but the weather isn’t quite warm enough for me to lift the BBQ lid yet (or clean the damn thing!), so I’ve roasted my corn in the oven instead. Eileesh and Michael’s salad featured roasted red capsicum (bell pepper), which was fantastic; but I’ve swapped it for fresh peas as they looked so pretty at the market AND I reckon corn and peas are the perfect marriage. My boys love podding peas too.
You can serve the salad as is, or alongside chargrilled lamb, chicken tenders or fresh tuna. It’s easy to modify for children and even babies – see tips below the recipe.
Reserve a portion of the salad (undressed) and you can make a batch of fabulous Corn, pea and quinoa fritters. My boys adore these, smeared with mashed avocado. Spring (and Summer) is most definitely fritter Season in our house. We had crab fritters last week, and I’m planning to fritterize some grated vegies this weekend too. Ciao for now.
Ingredients (serves 4 for 2 meals):
2¼ cups (450g) white quinoa
6 corn cobs, silk and husks removed
2 tablespoons olive oil
400g (14 oz) peas, podded (about 1 kilo/2¼ lb unpodded)
3 cups coriander (cilantro), chopped
3 cups flat-leaf parsley, chopped
LIME CHILLI DRESSING:
2 limes, juiced and zested
2 tablespoons extra virgin olive oil
1 tablespoon honey, warmed slightly
½ teaspoon dried red chilli flakes
Preheat oven to 200°C (390ºF).
Place corn cobs into a large bowl with the olive oil. Toss well to coat evenly. Place onto a baking tray and roast for 20 minutes, turning once after ten minutes. Remove from oven, allow to cool slightly, and cut the kernels form the cob with a sharp knife. Place into a bowl.
Meanwhile, blanch the peas in boiling water until bright green (about 3–4 minutes). Drain and refresh in iced water. Drain again and add to the corn.
Combine quinoa and 3 cups of water in a saucepan. Bring to the boil, cover and simmer for 5 minutes. Remove from heat and stand, covered, for ten minutes or until water has been absorbed. Spread quinoa out on a tray and set aside for ten minutes to dry. Add to the corn kernels and peas, along with the coriander and parsley.
♦ Reserve ⅓ of the undressed Roast corn, quinoa and pea salad (about 5 cups) for the Corn, pea and quinoa fritters.
To make the dressing, combine lime juice, zest, olive oil, honey and chilli flakes in a screw-top jar and shake well until combined. Drizzle dressing over the remaining salad and toss gently.
Salad serves 4–6.
Quinoa is a South American seed. It is gluten-free and is readily available from health food stores, and from the health section of large supermarkets. It is very high in protein and has a lovely nutty flavour, similar to sesame seeds.
Peas can be swapped for fresh, podded broad beans. Blanch and peel off the thin skins.
The salad is also fabulous served scattered with roasted asparagus spears.
You can prepare the salad one day ahead. Store the prepared quinoa and dressing in separate containers. Store the cooked corn and peas together. Herbs should be prepared close to serving time.
Undressed salad, reserved for the fritters, can be stored in the fridge for up to 3 days.
BABY TIP: Before adding the dressing and herbs, you can puree a portion of corn, peas and quinoa for babies. Make a lumpier version for older babies – puree the corn until smooth and add mashed peas and quinoa. Mix well.
FUSSY KID TIP: To modify the salad for kids, scoop out about a cup of the salad before you add the dressing and herbs. Stir through a small can of well-drained tuna, and about 1 tablespoon of egg mayonnaise. You can even add a chopped boiled egg. Voila! Healthy, kid-friendly tuna salad.
Ingredients (serves 4):
1 cup (150g) plain (all-purpose) flour (gluten-free or regular)
1 teaspoon salt
3 eggs, separated
½ cup (125ml) milk
♦ 5 cups reserved undressed Roast corn, quinoa and pea salad
3 spring onions (scallions), white parts only, thinly sliced (reserve dark green parts for serving)
4 tablespoons olive oil
Sliced avocado or guacamole, to serve
Combine flour and salt in a large bowl.
Combine the egg yolks and milk in a separate bowl and gradually add to the dry ingredients, whisking until smooth.
♦ Add the reserved undressed Roast corn, quinoa and pea salad, and the spring onion whites, and stir well.
Beat the egg whites until soft peaks form and fold into the fritter mix.
Heat 1 tablespoon olive oil in a large non-stick frying pan. Use ¼ cup of batter per fritter, and flatten lightly with a spatula. Fry 4 fritters at a time for about 2 minutes each side, until golden and firm to touch.
Repeat with remaining batter. Fritters can be kept warm in a low oven until you’re ready to serve.
Serve fritters topped with sliced avocado or guacamole. Scatter with chopped green ends of spring onions.