Tuna & Crab Corn Fritters with Chilli Mango Salsa

Ever had the sudden inspiration to empty out your refrigerator and combine anything you can find to make something totally

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new (and of course, edible)? This isn’t one of those moments but it can be. Fritters are so incredibly versatile you can almost put any vegetable into it like grated carrots and zucchini, potato, even boiled rice if you have it lying around in the fridge.

You can mix and throw more fruits into the salsa to give it an extra Vitamin C boost (strawberries, kiwis, oranges) – who says tasty things can’t be good for you?

TUNA & CRAB CORN FRITTERS (serves 4)

• 1 corn cobs, husks and silk removed
• 170g crab meat
• 1 x 185g can tuna, drained, flaked

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4 eggs, lightly whisked
• salt and ground pepper to season
• 1 tbsp corn flour
• Lime wedges, to serve

Method:

1. Use a sharp knife to cut down the length of the corn cobs, close to the core, to remove the kernels.
2. Combine the corn, crab meat, tuna, corn flour and eggs in a large bowl. Season with salt and pepper.
3. Heat oil in a non-stick frying pan over medium-high heat.
4. Spoon four ¼ cup (60ml) portions of batter evenly around edge of pan and flatten slightly.
5. Cook for 2-3 minutes each side or until golden and cooked through.
6. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining oil and corn mixture.
7. Divide fritters among serving plates. Top with salsa and serve with lime wedges.

MANGO & CHILLI SALSA

• 2 ripe mangoes, cheeks removed, peeled, finely chopped
• 1 long fresh red chilli, halved, deseeded, thinly sliced
• 2 tbsp chopped fresh coriander
• 250g punnets trussed cherry tomatoes, quartered
• 1 tbsp fresh lime juice
• 2 tsp brown sugar
• 1 tbsp balsamic vinegar

Combine the tomatoes, mango, chilli, coriander, sugar, vinegar and lime juice in a bowl. Season with salt and pepper and serve with fritters.

Comments

  1. says

    I don’t think I’d ever put tuna and crab together in the same dish. Interesting concept. Love the fruit salsa on the side!

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