Brunch is my favorite meal. I can't even describe why. It's at the perfect time, and you can eat basically everything and anything and it's delicious, and then you can just do nothing for the rest of the day. I think that's probably the most appealing thing about brunch! It's weekend-y and luxurious and just a little bit more special than breakfast.
These corn fritters are really easy to make, and in no time any day could be a brunch day, not just on weekends. You could even have them for dinner :)
The quinoa and polenta are completely optional, as the corn fritters are still delicious without. My mom used to make fritters with just corn, eggs, and flour as a base, and then just add in whatever she felt like that day - carrots, zucchini, mushrooms (delicious), leftover chicken and fish (not so delicious). I'm a big fan of polenta so I like putting it in anything that I can. The first time I tried it was on a flight from Hong Kong to San Francisco when I was six, and I remember thinking it was mashed potato, or maybe an omelette. (It was for breakfast, with two little mini sausages and I was so excited) I'm not sure if I can say polenta is better than mash, but it's delicious and I'll find any excuse to eat it.
Corn and Quinoa Polenta Fritters with Smoked Salmon
- 1/2 cup polenta
- 1/2 cup boiling water
- 1/4 cup milk (I use almond milk because I can't have lactose, so feel free to substitute with whatever you would like)
- 1/2 cup quinoa flakes
- 2 eggs
- 1/2 cup corn kernels
- 1 lime, juiced
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 small chilli, chopped finely, or 1 teaspoon dried chilli flakes (optional)
- 1 tablespoon olive oil
- 10 cherry tomatoes, quartered
- 2 cups baby rocket, spinach or kale
- 250 g smoked salmon
- Greek yoghurt or ricotta
- salt and pepper, to taste
- In a large bowl, mix the polenta with the water and then cover and leave to stand for 10 minute.
- Meanwhile, put the oil, lime, sugar, garlic and chilli (if using) in a jar, screw shut, and shake well to combine. Add in the cherry tomatoes and give a firm shake to coat and let sit.
- Add the milk, eggs, corn, and quinoa to the polenta. Beat well until combined. Season with salt and pepper to taste.
- Heat a non-stick skillet (or oil a non-non stick one) and then fry heaped tablespoons until golden brown on each side. Shape them with a silicone spatula so they are even circles, or make any shape you like.
- When all the batter is used up, serve on top of some baby rocket, or any greens you like, add the tomatoes. Put the salmon on top, a dollop of yoghurt or ricotta, and then drizzle with the dressing. Salt and pepper to taste. Eat.
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