On this beautiful hot day I decided to make a tasty light lunch, of corn fritters with smoked salmon and coriander dressing. From the 'The Biggest Loser Best Recipes' recipe book, this meal was satisfying as well as being suitable for losing winter kilos and the hot days in bathers to come.
Ingredients
1/2 cup wholemeal self-raising flower
1/4 teaspoon baking powder
2 spring onions, finely sliced
1 tablespoon chopped dill
1 x 200g cooked corn cob, kernels removed, or 200g can corn kernels
4 tablespoons low-fat milk
2 egg whites
olive oil spray
freshly ground black pepper
8 slices smoked salmon, cut into 5cm pieces
125g watercress
1/4 red onion, finely sliced
Dressing
1 cup chopped coriander leaves
juice of 1/2 lemon
2 cloves of garlic, roughly chopped
2 small chillies, seeded and finely sliced
5 tablespoons low-fat natural yoghurt
Method
To make the dressing place coriander, lemon juice, garlic and chillies in a food processor and process to a smooth paste.
Add yoghurt and set aside.
Combine flour, baking powder, spring onions, dill and corn in a mixing bowl.
Add milk and stir thoroughly.
In another bowl whisk egg whites until fluffy then gently fold through the flower mixture.
Heat a large frying pan over a medium heat and spray lightly with oil.
Spoon the mixture into the pan and cook until small bubbles form on the surface.
Turn the fritters over and cook for a further 5 minutes or until golden.
Combine the salmon, watercress and onion and arrange on top of the fritters.
Drizzle with coriander dressing.
serves 4
