Corned Beef and Pea Fritters
Award winning executive chef Jason Peppler takes an Aussie classic and transforms it into a taste sensation! Take your Corned Beef leftovers and combine with this exceptional simple batter and serve for brekkie! Check out our own Jason Peppler and Managing Director Duncan Brown walk you through how to prepare this dish here (3 mins).
- 500g diced Brisbane Valley Farm Direct cooked corned beef
- 1 medium brown onion diced and sautéed
- 1 cup of frozen peas defrosted
- ½ cup of diced feta
- ¼ celeriac peeled and grated
- ½ bunch parsley chopped
- 4 eggs lightly beaten
- Approx 1 cup SR Flour
- Salt and pepper
- Approx ¾ cup milk or buttermilk (have extra on hand if needed)
- Tomato and Avocado salsa
- ½ punnet of Assorted coloured tomatoes quartered
- ½ stalk of leek finely shredded
- 1 avocado diced
- 2 stalks of parsley chopped
- 1 tsp white balsamic vinegar
- 2.5 tsp EVOO
- Salt and pepper
- Herb and Sour Cream Dressing
- 200ml sour cream
- Juice and zest of 1 large lime
- 1 teaspoon sugar
- ¼ bunch mint picked
- ¼ bunch parsley picked
- ¼ bunch coriander roughly chopped
- 1 teaspoon tahini
In a separate bowl, lightly beat together the eggs and the milk. Add this to the bowl or dries and gently stir through using a large spoon. The batter wants to be quite thick and only just bound, if it is too dry, just add a little extra milk at a time. Season mix to taste.
Shallow fry in a heavy based pan and cook until golden brown on both sides and drain on some absorbent paper.
To serve place 2 fritters on a plate and add possibly a tomato and avocado salsa, grilled asparagus, rocket and some store bought mayonnaise. And dress with a light herb and sour cream dressing.
Method: Tomato and Avocado salsa
Mix all of the ingredients for Tomato and Avocado salsa together and season to taste.
Method: Herb and Sour Cream Dressing
Place all ingredients for Herb and Sour Cream Dressing into a blender and puree until smooth and season to taste.