Quinoa Rice Sweetcorn Fritters with Smoked Tomato Chutney
Ingredients
Quinoa cakes
- 125g of Merchant Gourmet Simply Cooked British Quinoa and Wholegrain Rice
- 1/2 of 200g tin sweetcorn
- 1/2 tbsp spelt flour
- 1 egg
- 1 handful fresh coriander
- 2 jalapenos
- sea salt and pepper
Tomato chutney
- 500g plum tomatoes
- 2 cloves garlic
- 1 tsp chilli flakes
- 1/2 tsp smoked paprika
- 100g caster sugar
- 75ml white wine vinegar
Preparation
Tomato chutney
First, make the tomato chutney. Cut the tomatoes into rough chunks and finely chop the garlic.
Place them in a pan along with the vinegar, sugar, and spices.
Place on high heat and bring to a boil, then turn down and simmer for 30 to 50 minutes until thick, glossy, and jam-like. Stir regularly.
Fritters
For the fritters, add all the ingredients to a big bowl and mix well until combined. Add salt and pepper to taste.
Heat a large frying pan to medium heat and add some olive oil. Scoop a generous spoonful with a dessert spoon, place in the oil, and spread out slightly.
The mix is delicate; if it starts to fall apart, add more flour and a splash of milk.
Fry until golden brown, about 4 to 5 minutes, then carefully flip and fry until golden on the other side.
When ready, serve a pile of fritters with some chutney and a side salad.