Corn fritters with formentino salad

Corn fritters with formentino salad

A light and nutritious dish prepared with a Formentino salad dressed with a lime and mint sauce served with homemade corn fritters. try also this lamb couscous with vegetables recipe too.

Ingredients

Main course For 4 people

2 sprigs of mint

6 tablespoons of olive oil

1 teaspoon of lime juice

100 g of semi-fat quark

salt

pepper

2 boxes of 340g corn kernels, drained weight 285g

½ chilli

½ bunch of parsley

1 egg

80 g of flour

paprika

cooking oil

200 g of formentino

Freind's kitchen recipes, lentil ragu pasta with pumpkin.

How to proceed

Preparation: approx. 20 minutes

For the sauce, finely chop the mint and mix it with the olive oil, lime juice and half of the quark. Season the sauce with salt and pepper and set aside. Drain the corn kernels and let them drain well. Blend half of the beans coarsely with a hand blender and mix the puree with the rest of the whole beans. To taste, remove the seeds from the chilli. Set aside a little parsley, chop the rest with the chilli. Beat the egg and add it to the corn with the remaining quark, flour, chilli and parsley. Mix everything and season with paprika, salt and pepper. Heat the remaining oil in a pan. With 1-2 tablespoons of dough, make a pancake. Brown the pancakes in oil for 3–4 minutes. Dress the Formentino salad with the sauce set aside and serve with the corn fritters. Decorate with the parsley set aside. You may be interested to read savoury vegetable cake recipe/ high protein veggie burger recipe.

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