The Big Brunch

Method

(Sweet Roast Capsicum Salsa with Corn & Salsa Fritters and Beef Sausages)

20 beef sausages, grilled or baked
20 Corn & Salsa Fritters
400g - 600g Barker's Professional Sweet Roast Capsicum Salsa
Salad leaves for garnish

Place the sausages and fritters on hot plates, drizzle with the Barker's Professional Sweet Roast Capsicum Salsa and garnish with salad leaves.

Corn and  Salsa Fritters (makes 20)

400g flour
20g baking powder
Freshly ground white pepper - to taste
4 eggs, beaten
250ml milk (approximately)
600g whole corn kernels
200g Barker's Professional Sweet Roast Capsicum Salsa

Sift the flour and baking powder into a bowl. Mix in white pepper.

Mix the eggs and milk together and pour into the sifted ingredients to make a batter.

Stir in the corn and salsa.

Heat a little oil in a non-stick pan and add spoonfuls of the mixture.

Cook until golden brown and bubbles appear - turn and cook the other side.

TIP: use well oiled cutters for round fritters.

Serves 10

The Big Brunch

The Big Brunch

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