Recipe

MIX-A-MATO® TOMATO & CORN FRITTER BREAKFAST PANCAKES

4
Serves
20MINS
Prep Time
32 MINS
Cook Time
14
Ingredients

Ingredients

  • 320g Mix-a-mato® tomatoes
  • 4 Qukes® baby cucumbers, smashed (see tip)
  • 1 cup self-raising flour
  • 3 green shallots, chopped
  • 2 cobs corn , kernels removed
  • 125g tasty cheese, grated
  • 2 eggs, lightly whisked
  • 150ml buttermilk
  • Vegetable oil, for cooking
  • Micro herbs, to serve

ADDED OPTIONAL EXTRAS

  • Chilli yoghurt
  • Fried eggs
  • Smashed avocado
  • Rocket or baby spinach leaves

Method

  1. Preheat oven to 150°C fan forced. Roughly chop 1/4 of the tomatoes (you need about 1/3 cup). Cut the remaining tomatoes in half. Combine the flour, shallots, corn and cheese in a bowl. Add eggs, buttermilk and chopped tomatoes. Season and stir until just combined.
  2. Heat oil in a non-stick frying pan over medium heat. Spoon a quarter of the mixture into the pan and flatten to 15cm round. Cook for 4 minutes each side or until golden and cooked through. Transfer to a tray and keep warm in the oven while cooking the remaining fritter pancakes.
  3. Meanwhile, combine the remaining tomatoes and smashed Qukes®. Add the olive oil and salt sachets from the Mix-a-Mato® tomatoes. Season with pepper.
  4. Serve fritters pancakes with Mix-a-Mato® tomato salsa, micro herbs and your choice of added extras.

Tip: Cut the Qukes® in half lengthways. Turn cut side down onto the board. Use a wide blade knife to smash the Qukes® into rough pieces.