Snacks by Pasella

Sweet corn and chorizo fritters & Crab cakes served with spicy salsa

Sweet corn and chorizo fritters

(Makes 8)

100g chorizo, sliced*
250g potato mash
400g sweetcorn
2t chopped fresh coriander
1-2T finely chopped onion
1-2T finely chopped celery
1 egg yolk
125ml flour
1 egg, lightly beaten
125ml breadcrumbs
2T olive oil, for frying
1t mild chilli powder
150ml sour cream
cucumber and gem lettuce, to serve

Fry the sliced chorizo in a pan until crispy. Stir the chorizo into the mashed potato, then add the sweet corn, coriander, onion, celery and the 1 egg yolk. Shape the mixture into 8 evenly sized patties. Coat each patty in plain flour, then dip in beaten egg and roll in the breadcrumbs to make fritters. Heat 2T olive oil in a pan and fry the fritters until golden, then place on a baking tray and bake in an 180ºC oven for 10 minutes until warmed through. Meanwhile stir 1t mild chilli powder into 100ml soured cream. Mix some sliced cucumber with some roughly chopped Little Gem lettuce. Serve with the sweetcorn and chorizo fritters and the chilli sour cream dip.

*You can replace the chorizo with bacon or thickly cut ham.

Crab cakes served with spicy salsa
Perfect snacks for those days of sitting in front of the TV to watch a good rugby game! Fresh grab meat works the best but tinned crab meat will also do.

Cakes
60 g red bell pepper, small dice
60 g green bell pepper, small dice
1 bunch green onions, sliced
1 garlic clove, chopped
450 g crab meat
50 ml heavy cream
250 g mash potato
1 T English mustard
1 T Worcestershire sauce
1 t Tabasco sauce
1 T finely chopped parsley
1 t lemon zest
1 T finely chopped coriander
1 T finely chopped fennel
50 g flour
1 egg, slightly beaten
100 g breadcrumbs

Salsa
¼ cucumber, chopped
1 pepper, chopped
handful coriander, chopped
1 chilli, chopped
1T grated ginger
sea salt and pepper
2 T olive oil
1 T white wine vinegar

Saute the bell peppers, onion and garlic in a small amount of butter until tender. Combine this with the crab meat, cream, potato mash, mustard, Worcestershire sauce, Tabasco, parsley, lemon zest, coriander and fennel. Season with salt and pepper, Mix to combine all the ingredients. Shape into balls of your desired size. Coat the crab cakes in the flour, then beaten egg, then in the breadcrumbs. Chill for about ½ hour. Deep fry at 180ºC until golden brown.For the salsa – combine all the ingredients and serve with the hot crabcakes.

Source: Pasella