RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 400g tin Edgell Chickpeas, drained and rinsed
• 100g self-raising flour
• 2 eggs, lightly whisked
• 1/3 cup milk
• 200g Edgell corn kernels, drained and rinsed
• 1 carrot, grated
• 2 spring onions, finely sliced
• 1/3 cup crumbled feta
• 2 tbsp chopped dill fronds
• Salt and pepper, to taste
• Cobram Estate Robust Extra Virgin Olive Oil
• Tomato Chutney, to serve

METHOD :

• Put all ingredients excluding corn into food processor and blitz until well combined.
• Place corn kernels into food processor bowl and combine with a couple of pulses so that corn kernels still keep most of their shape.
• Add enough oil to pan to lightly cover the bottom and place over a medium-high heat. Drop large spoonfuls of the batter into the pan, leaving enough room between them to allow for the mixture to spread out a little. Cook fritters for 3-4 minutes on each side, or until golden brown.
• Serve with tomato chutney and a fresh salad.

Our friends at Wine Selectors recommend pairing this dish with Prosecco