Yummy recipe for keeps!

Woke up to a lower back ache and after an hour of restorative yoga, felt slightly better.  Didn’t want to waste the rest of the weekend, so decided to try out a new recipe for a lazy weekend breakfast.

Rachel from the Pleasure Monger recently contributed this recipe over at ‘A dollop of me’ Kitchen Exploits series.  These 2 lovely women run an amazing food/photography/styling/family blog separately and their blogs are fall under my ‘must-reads’.  If you haven’t already checked their blogs out, do so and bookmark them immediately.

Back to breakfast!  Didn’t have some of the ingredients on hand but a quick walk out to the supermarket nicely did the trick and within an hour or so, my belly was oh-so-happy with these yummy fritters.


You can hop on over for the full recipe but here’s my slight adaptation to suit portions for 2-3 pax.

Corn and Bacon Fritters with Avocado Salsa
Recipe for the Corn and Bacon Fritters:
Ingredients (yields about 8 – 10 pieces)
  • 195g tinned corn kernels soaked in water (got the Waitrose brand)
  • 120g streaky bacon, diced (about 6 slices – you can use more if you like)
  • 2 tablespoons finely chopped onions (used a mixture of white and red onions)
  • 100g self-raising flour
  • 2 eggs, lightly whisked
  • 1 tablespoon fresh milk
  • Ground black pepper to taste
  • Olive oil, for pan-frying

1. Sautéed onions and bacon until bacon bits are crispy. Set aside and let them cool slightly
2. Drain corn kernels and discard any liquid. Set aside.
3. Add bacon bits and finely chopped onion to corn kernels. Then, add flour, eggs and milk to the corn mixture, and season with black pepper (to taste). Mix thoroughly and form patties that are about 3 inches in diameter and 0.5-1cm thick. I simply spooned the batter and gently placed them into the hot frying pan.
4. Generously grease a non-stick frying pan with some olive oil, and pan-fry the patties on medium heat, until both sides are golden brown and slightly crispy to touch. This should take a few minutes.

Recipe for the Avocado Salsa (Guacamole)

  • 2 ripe avocados
  • 0.5 medium onion, finely chopped
  • 0.5 clove of garlic, finely chopped
  • 1 large tomato, diced, plus extra for garnishing
  • 1 tablespoon chopped coriander, plus extra for garnishing
  • 5 dashes of Tabasco sauce (you can omit if you are worried about the heat)
  • Juice of half a lemon
  • Sea salt to taste
  • Ground black pepper to taste
1. Mash everything together with a fork. For a chunkier bite to the mix, you do not need to mash the avocado too fine.
2. This goes really well with the corn and bacon fritters, so serve them together.  And if there are leftovers, you can serve your nachos/ pita chips with it.
IMG_0583Superbly yummy and pretty simple to whip up too!  The Man doesn’t fancy avocados but pairing them with the fritters, that’s another story.  🙂

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