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PrintCorn & Chicken Fritters with Cucumber Peanut Vinaigrette
Relive the taste of summer with this gluten free fritter recipe. The sweetness from the corn combined with the coconut milk and the cucumber peanut vinaigrette make for a light tasting nutritious meal.
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Corn & Chicken Fritters with Cucumber Peanut Vinaigrette
1 lb
extra lean ground chicken
450 g
2 cups
corn, frozen
500 mL
1
egg(s), medium, beaten
1
4
garlic
4
1/2 tsp
white pepper, ground
2.5 mL
6 Tbsp
brown rice flour
90 mL
1/4 cup
light coconut milk
60 mL
1/2 cup
chives, fresh, sliced
125 mL
2 Tbsp
grapeseed oil
30 mL
Cucumber and Peanut Vinaigrette
3/4 cups
white wine vinegar
175 mL
1/4 cup
water
60 mL
1/4 cup
brown sugar
60 mL
1/2 tsp
salt
2.5 mL
2 tsp
hot red chili pepper, fresh, minced
10 mL
1 cup
cucumber, finely chopped or grated
250 mL
1/2 cup
chives, fresh, minced
125 mL
1/4 cup
peanuts, dry roasted, chopped
60 mL
Salad Ingredients
12 cups
field or mixed salad greens
3 L
12
large radishes, fresh, sliced
1 cup
English cucumber, sliced (about 4 inches/10 cm piece)
250 mL
6 Tbsp
peanuts, dry roasted, chopped (optional garnish)
60 mL
24
chives, whole sprigs (optional garnish)
24
Preparation
Serves 6
Cook time :
25 min
|
Preparation time :
50 min
Corn & Chicken Fritters with Cucumber Peanut Vinaigrette
1
Cook frozen corn in a small amount of water until tender. Drain and puree corn in a food processor or blender.
2
Add egg, garlic, white pepper, brown rice flour and coconut milk to food processor and puree. Transfer corn mixture to a large mixing bowl. Add ground chicken and sliced chives and incorporate with your hands until well mixed.
3
Heat 2 tsp (10 mL) grapeseed oil in a large non-stick pan over medium high heat. Measure ¼ cup (60 mL) of chicken and corn mixture and place in pan. The recipe makes 12 fritters and four can be cooked at one time. Use a fork to slightly flatten and shape patties in the pan.
4
Cook until set and brown for approximately 5 minutes. Flip and brown other side for about another 5 minutes. Fritters are cooked when a food thermometer inserted into the middle reads 165°F (74°C). Remove from pan and drain on paper. Cook additional fritters in batches adding more oil before each batch as required.
Cucumber and Peanut Vinaigrette
1
Combine vinegar, water, brown sugar and salt in small pot and bring to a boil. Remove from heat and cool for a few minutes.
2
Add chili pepper, grated cucumber, chives and roasted peanuts. If you prefer you can combine all dressing ingredients and puree in food processor or blender. Set aside.
Salad Ingredients
1
Combine salad ingredients in bowl.
2
Set aside garnish ingredients.
To serve
1
Place 2 cups (500 mL) of salad on each dinner plate. Top with two of the corn & chicken fritters.
2
Garnish with chopped peanuts and four fresh chive sprigs. Insert the whole sprigs of chives vertically into the centre of the salad for a dramatic presentation.
3
Serve with the warm peanut vinaigrette.
Notes: This recipe tastes best with fresh off the cob corn, so use fresh if it is available.
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