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Categories:
corn potatoes pine nuts onion parsley goats cheese egg salt egg breadcrumbs oil clove garlic lemon juice KRAFT Classic Mayonnaise fresh herbs
Viewed: 95 - Published at: 3 years agoIngredients
- 1 cob fresh corn, husk removed
- 250g Desiree potatoes, peeled and halved
- 2 tablespoons pine nuts, toasted
- 1/2 Spanish onion, finely chopped
- 1 tablespoon chopped parsley
- 75g goat`s cheese, crumbled Target 2 For $5.00 thru 02/06
- 1 egg, lightly beaten
- Salt and freshly ground black pepper, to taste
- 1 egg, lightly beaten with 1 tablespoon milk
- 2 cups dried breadcrumbs
- oil for shallow frying
- Aoili
- 75g roasted red capsicum fillets, skin removed
- 1 clove garlic
- 2 teaspoons lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1/2 cup KRAFT Classic Mayonnaise
- fresh herbs, for garnish
Method
- Bring a large saucepan of water to the boil over a high heat.
- Add corn and cook for 5 minutes, remove and cut the corn kernels from the cob when cool.
- Add the potatoes and cook until tender, drain.
- Mash potatoes in a large bowl until smooth, mix through the corn, pine nuts, onion, parsley, goat's cheese, egg, salt and pepper.
- Shape tablespoons of the mixture into balls and then flatten into patties.
- Dip patties in egg mixture and press on breadcrumbs.
- Refrigerate until firm.
- Heat oil in a large frying pan and shallow fry over a medium heat for 2 minutes on each side or until golden.
- Drain on paper towel.
- Combine capsicum, garlic and lemon juice in a food processor and blend until mixture is smooth.
- Stir mayonnaise through capsicum mixture.
- Serve patties warm or cold topped with a dollop of capsicum aioli, garnished with fresh herbs.
