Express fritters with mango salsa

Name: Express fritters with mango salsa
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) Corn; 2 red chillies; 1/2 bunch Chives; 2 Eggs (Gr. M); 160 ml Milk; 120 g Flour; 1/2 TEASPOON Baking Powder; 7-10 Tbsp salt, pepper; 6 TABLESPOONS Oil; 1 ripe mango; 1/2 Cucumber; 1-2 TABLESPOONS Lime juice; 1 Mini Romaine lettuce

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

Zack, you're going to bake yourself some nice corn cakes to start the week. In combination with fruity mango salsa and crisp salad, the Monday low is quickly overcome.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) Corn
2 red chillies
1/2 bunch Chives
2 Eggs (Gr. M)
160 ml Milk
120 g Flour
1/2 TEASPOON Baking Powder
7-10 Tbsp salt, pepper
6 TABLESPOONS Oil
1 ripe mango
1/2 Cucumber
1-2 TABLESPOONS Lime juice
1 Mini Romaine lettuce

Directions

1
Drain the corn. Cut chillies lengthwise, remove seeds, wash and chop. Wash the chives and cut into small rolls. Whisk eggs and milk.
2
Sift flour and baking powder over them and mix to a smooth dough. Stir in corn, half of the chili and chives, season with 1⁄2 TL salt and pepper. Bake about 12 cookies in hot oil in portions. Keep warm.
3
Peel the mango, cut the flesh off the stone and dice. Wash cucumber, remove seeds, dice. Mix both with lime and the rest of the chilli. Season with salt. Clean and wash the salad. Serve with fritters and salsa.