22
Corn Fritters
Makes: 12 approximately
750g frozen corn kernels, defrosted
3 eggs
1 red chilli, finely chopped
1 red onion, finely chopped
1 cup plain flour
2 tablespoons freshly chopped coriander
leaves
1 ½ teaspoons baking soda
Salt and freshly ground black pepper, to
taste
Butter, for cooking
1. Place all ingredients in the Stainless
Steel Mixing Bowl. Using the beater
attachment on low speed mix until just
incorporated. Season to taste with salt
and pepper.
2. Melt butter in a large frypan over medium
heat. Add ¼ cup of batter to pan and
cook for 2 minutes on each side or until
cooked. Repeat with remaining mixture.
Serve hot.
Fetta and Spinach Scrolls
Makes: 12 each
4 cups self-raising flour
2 tablespoons caster sugar
100g butter, chopped
1 ½ cups milk
2 eggs
500g frozen spinach, thawed
2 cups pizza cheese
100g feta cheese, crumbled
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Stainless Steel Mixing Bowl. Using
the beater attachment on low speed, mix
until well combined. Add milk and egg.
3. Using the dough hook knead on slow
speed (1) until a sticky dough has formed.
4. Divide dough into half and put onto a
clean floured work surface. Roll into two
30 x 40cm regtangles.
5. Sprinkle with spinach and cheeses. Dot
with remaining butter. Roll dough tightly
lengthways to form a log. Trim ends and
cut each roll into 12 pieces.
6. Place cut side down on prepared pans.
Bake for 25 minutes or until cooked when
tested. Place on wire rack to cool.
Recipes
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