We’re back
in London, but I’m dreaming of all the delicious breakfasts and the sunshine we
enjoyed on our fabulous holiday in Australia. Days at my parents
place started with avocado on toast (with a smidge of Vegemite,
naturally), mangoes and excellent coffee. Elsewhere on our travels we had loads
of delicious breakfasts at the brilliant cafes that Australia does so
well.
The recipe
is dead easy, if you can make pancakes for breakfast, you can make these. The
ground linseed I use to replace the egg binds really well, making the fritters
very stable- which means easy flipping. I used fresh corn, but use tinned
or frozen if you like. The roasted tomatoes are pan roasted with a hint of
garlic and herbs, but you could just make a quick salsa if your tomatoes are
really good.
Ingredients
- For the Fritters
- 2 cobs of corn - remove the kernels (or 1.5 cups frozen)
- 2 spring onions , finely chopped
- 3-4 Tsps of fresh parsley
- 2/3 cup plain flour
- 3 Tbs ground linseed with 3-4 Tbs water
- salt and pepper to taste
- Olive oil for frying (approx 1 Tbs)
- For the Tomatoes
- .........................................................
- ..............................................................
full recipe : poppyandthebees.com
