The Big Brunch

Ingredients

(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 Sweet Roast Capsicum Salsa
Salad leaves for garnish

Method:

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

Corn and  Salsa Fritters (makes 20)

Ingredients:

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

Method:

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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