Last-minute dinner sorted: Cook corn fritters with roast vegetable salad tonight – Stuff

Welcome to Dinner Sorted: Last Minute, a new daily edition of our weekly meal-planner Dinner Sorted. Each weekday, we’ll bring you a recipe for a simple, tasty dinner that will please your family without driving you off the deep end.
It’s that magic time of year when sweetcorn is one of the cheapest veggies at the supermarket, and while my children would happily eat corn on the cob for every meal for the rest of their lives, it’s good to mix it up with something that has a little more substance, and I’ve never met a kid that didn’t like a fritter.
In fact in my experience, the biggest challenge is getting them to the table to serve for dinner – around my house, little hands will sneak them off the pile before you’ve even finished cooking the whole batch.
If you don’t fancy, or can’t be bothered with, the roast veg, please feel no guilt over skipping the salad. The bacon can, of course, be omitted for a delicious vegetarian meal.
Serves 4-5
For the fritters
4 eggs
½ red onion, finely diced
1 x 400g can cream style corn
1 corn cob, husk and silk removed, kernels sliced from cob
1 tablespoon sweet chilli sauce
1 cup self-raising flour (or 1 cup flour mixed with 1 teaspoon baking powder)
1 tablespoon melted butter
2 tablespoons chopped parsley
For the salad
500g orange kumara, scrubbed, diced 2cm
1 carrot, peeled, cut in half lengthwise, sliced 1cm
½ red onion, cut into 1cm thick wedges
250g streaky bacon, sliced 2cm
3-4 handfuls baby spinach leaves
For the curry sour cream
½ cup sour cream
1 teaspoon mild curry powder
2 teaspoons sweet chilli sauce
1 tablespoon lemon juice
1. Whisk the eggs together in a large bowl. Add the onion, both types of corn and the sweet chilli sauce; mix until combined. Add the flour, melted butter and parsley and season with salt and freshly ground black pepper. Stir until just combined (do not over-mix as this will make the fritters tough). Set mixture aside. Preheat the oven to 220°C. Line two oven trays with baking paper.
2. Toss the kumara, carrot, onion and bacon on the first prepared tray and season with salt and pepper (no oil needed). Roast for about 20 minutes or until the kumara is tender and the bacon is golden brown. Toss once during cooking. Remove the tray from the oven and allow to cool slightly before tossing the spinach through.
3. While the vegetables are roasting, prepare the rest of the meal. In a small bowl, mix all the curry sour cream ingredients together and season with salt and pepper. Set aside.
4. Heat a drizzle of oil in a large frying pan (preferably non-stick) on low to medium heat. Using a dessert spoon, dollop heaped spoonfuls of fritter mixture into the pan and fry, in batches, for about 3 minutes or until bubbles start to appear on surface. Flip the fritters over and cook a further 2-3 minutes until golden and cooked through. Add extra oil as needed. If the fritters brown too quickly but are still raw in middle, reduce the heat. Set aside on the second prepared tray. Put the cooked fritters in the oven to warm through for 1-2 minutes just before serving.
To serve, divide the roast vegetable salad and fritters among plates and top with a dollop of curry sour cream.
Cajun fish wraps and kumara chips with salad, by Nadia Lim. Full recipe here.
Mexican-style beef and bean bowl, by Olivia Andrews. Full recipe here.
Coconut chicken curry with cashews and coriander, by Ginny Grant. Full recipe here.
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