Monday, 9 November 2015 - , , , , 0 comments

RECIPE : Sweetcorn & Celeriac Fritters with Apple & Horseradish Yoghurt


These delicious fritters are yummy in their own right or make a fantastic accompaniment to a main meal such as chicken, sausages, salmon or even tinned tuna. The sweet toastiness of the corn mixed with the soft potato-like celeriac combine to form tasty little fritters. The apple and horseradish yoghurt on top give a little sweet/tangy kick which will dance on your tongue.

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These work out to 1pp/approx.45kcal each
(This includes the yoghurt topping)

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YOU WILL NEED : (makes approx. 12 fritters)

1 small celeriac
2 large cloves garlic
2 eggs
freshly ground black pepper
200g tinned sweetcorn 
(no sugar added)

2 teaspoons cooking oil
(rapeseed, olive or coconut)

For the yoghurt topping;

4 tablespoons 0% fat Total Greek yoghurt
1 teaspoon white horseradish sauce
1 small apple, grated

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Wash the celeriac thoroughly, then cut off the ugly gnarly skin.


Chop into chunky pieces then put into a microwaveable bowl or saucepan with the peeled cloves of garlic. Cover with boiling water.
Microwave on high for 10 minutes or boil until soft.
Drain thoroughly.


Use a potato masher to crush the cooked celeriac and garlic. I quite like to leave a little texture, so it can be roughly mashed.


You will find that mashing the celeriac releases quite a bit of water, so place into a sieve and squash down with a spoon to drain as much of the water off as possible.


Place the drained celeriac mash into a mixing bowl together with the eggs, sweetcorn and black pepper to taste. Mix well.


Heat the oil in a frying pan, then dollop a generous dessertspoon of mixture into the hot oil. Cook for around 1 minute then gently turn using a fish slice. These are quite delicate and are prone to falling apart-so I call them 'rustic' at this stage!
Cook in batches until you have 12 beautifully golden fritters.
You can make these in advance and reheat in a medium oven for 10 minutes if you need to.

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To make the topping;


Simply combine the yoghurt, horseradish and grated apple (I leave the skin on for texture). Mix well.

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To serve, place the fritters on a bed of rocket leaves and dollop each one with a teaspoon of the yoghurt mixture.


I love these served simply with some tinned tuna as a light lunch-delicious!
(Obviously remember to add the propoints/calories for any accompaniments)

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Fritteriliscious!

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