Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1798 / 432
Fats (g)
24.7
of which saturated (g)
14.6
Carbohydrates (g)
40
of which sugars (g)
7.7
Fibers (g)
4
Proteins (g)
18.5
Salt (g)
2.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep fritter
Finely chop the spring onion. Finely chop the dill leaves. Slice the lemon into wedges. Drain the sweetcorn.
2 Batter
In a large bowl, combine the flour, smokedpaprika, salt, and bakingpowder. Add the corn, springonion, eggs, measuredwater and cheddarcheese to the flour and mix until a thick batter forms. Set aside.
3 Fry
Heat a non-stick pan over a medium heat with a generous drizzle of vegetable oil. Once hot, scoop 1 heaped tbsp of the batter into the pan. Gently spread the mixture into a flat circular shape. Repeat until the mixture runs out. Fry the fritters for 3 min on each side or until golden brown and crispy on both sides.
Tip!Avoid over-crowding the pan; use multiple pans or fry in batches.
4 Serve
Separate the salmonslices. Top the cornfritters with the smokedsalmonslices and a dollop of sourcream Garnish with the freshdill. Serve the rocket to the side. Squeeze the lemon over the salmon. Season with blackpepper.