Recipes MEXICAN CHILLI, CORN AND BREAD FRITTERS WITH GUACAMOLE

MEXICAN CHILLI, CORN AND BREAD FRITTERS WITH GUACAMOLE

Prep 20 mins
Cooking 20 mins
Serves 16 - 18

Packed with fabulous Mexican flavours, these fritters make a wonderful anytime snack. A dollop of guacamole made with our NEW Cape Herb & Spice Smashed Avo Seasoning really makes them zing. Add a green salad and it’s a perfect light lunch too.

- WHAT YOU WILL NEED -

  • 2 avocadoes, mashed with the back of a fork
  • 2 tsp Cape Herb & Spice Smashed Avo Seasoning
  • large handful (a 20g punnet) of fresh coriander, finely chopped
  • juice of one lime
  • 2 spring onions, white parts only, finely sliced
  • 1 large tomato, deseeded and finely diced
  • 1 cup grated extra mature cheddar cheese
  • ¼ cup red onion, very finely diced
  • 1 cup self-raising flour
  • FOR THE FRITTERS
  • 3 eggs
  • FOR THE GUACAMOLE
  • 1½ tsp ground cumin
  • ½ tsp salt
  • 1 red pepper, cut into small cubes
  • 3 green chillies, finely chopped
  • 1 x 400g tin red kidney beans, drained and rinsed in a colander
  • 1 x 400g tin corn, drained

- METHOD -

Mix all the guacamole ingredients together, cover surface with cling film to prevent discolouring and set aside so the flavours can infuse.

Mix all the fritter ingredients together. Heat a large non-stick pan with a drizzle of vegetable oil. Spoon dollops of fritter mix into the pan and flatten with the back of a spoon to form fritters. Fry over low heat until golden before flipping over. (NB: if the heat is too high, the fritters will brown too quickly on the outside and not have a chance to cook through).

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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