Flavour Overload

Today was one of those great mornings. I woke  up to see some sun outside (unfortunately this didn’t mean it was hot, but at least it was the next best thing). After a quick bowl of oats I went with Ish (my older sister) to Pino’s in Prahran Market for a very big fruit and veg restock.

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Probably one of the best feeling having literally every piece of fruit and vegetable that I could want. However, with so much produce came a whole heap of ideas for lunch, and so I spent the next 15 minutes trying to decide exactly what I felt like. In the end I decided to opt for three equally tasty dishes that worked perfectly together: corn fritter, potato wedges, grilled tomatoes and a dill + cashew cream dipping sauce.

Potato Wedges: 

2 russet potatoes

4tablespoons olive oil

1 1/2 teaspoon thyme

1 1/2 teaspoon salt

Directions:

Instead of peeling the potatoes, rinse them under water and brush them well with a vegetable scrub.

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Pat dry with a tea towel or paper towel

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Slice in half

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Continue to slice at about a 30 degree angle, this will create the ‘wedge’ shape.

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In a small bowl combine the oil, thyme and salt. Mix well

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Pour the mix over the potatoes and rub in to ensure they are fully coated.

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Lay out on a lined baking tray and bake for 30 minutes on 200C (or until crispy)

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While the wedges are in the oven start on the fritters

Corn Fritters: 

1 cup flour (can use white, wholemeal or oat)

1/4 teaspoon baking powder

1/2 teaspoon salt

1 flax egg (1 tablespoon flaxseed + 3 tablespoons water)

1/2 teaspoon ground cummin

1 teaspoon lemon juice

1/2 cup water

2 cups corn kernels (2 cobs)

1 red onion

1/4 chopped coriander

Directions:

Combine the flaxseed and 3 tablespoons of water and set aside for 5 minutes

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In a large bowl combine the baking powder, flour and cummin

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Stir in the flex egg and water. Stir well. The mix will be thick almost like dough

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Cut the corn kernels from the cob

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Mix the corn into the flour mix

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Cop the red onion, and coriander and add to the corn mix. Mix well until full combined

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Heat some oil on a fry pan (I used canola cooking spray). Take soup spoon amounts of mix, roll in to balls and flatten on the pan. Cook on each side for about 5 minutes or until golden

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Dill + Cashew Cream dipping sauce:

1 cup cashews

1/2 cup water

2 teaspoons apple cider vinegar

1/2 teaspoon dijon mustard

2 tablespoons lemon juice

2-3 tablespoons dill

Directions: 

Pulse ingredients in a food processor until combined (i used the magic bullet for this)

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10 minutes before the wedges were ready I sprayed some cherry tomatoes with oil and placed them on the baking tray in the oven with the wedges.

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To construct the corn fritters on the board i place some rocket and avocado between each layer. Topped with cashew cream, dill and chilli

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Served with fig and lemon infused water

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Final Product

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