Savory Corn And Shallot Pancakes With Arugula Salad

Name: Savory Corn And Shallot Pancakes With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 oz) can diced tomatoes; 1 tbsp brown sugar; 1/4 cup sweet chili sauce; 2 tbsp malt vinegar; None None Corn fritters; 1 cup self-raising flour; 1/2 tsp baking soda; 1 cup milk; 2 None large eggs, beaten lightly; 10 oz sweetcorn (fresh, canned or frozen); 4 None shallots, peeled and chopped finely; None None Arugula salad; 3 cups arugula; 1 None medium avocado, peeled, stoned and sliced; 1 None medium red onion, sliced; 1 tbsp balsamic vinegar; 1 tbsp olive oil; None None salt and freshly ground black pepper

Servings: persons

1 (14 oz) can diced tomatoes
1 tbsp brown sugar
1/4 cup sweet chili sauce
2 tbsp malt vinegar
None None Corn fritters
1 cup self-raising flour
1/2 tsp baking soda
1 cup milk
2 None large eggs, beaten lightly
10 oz sweetcorn (fresh, canned or frozen)
4 None shallots, peeled and chopped finely
None None Arugula salad
3 cups arugula
1 None medium avocado, peeled, stoned and sliced
1 None medium red onion, sliced
1 tbsp balsamic vinegar
1 tbsp olive oil
None None salt and freshly ground black pepper

1
To make the tomato chili sauce, combine the tomatoes, sugar, chili sauce and vinegar in a medium pan. Bring to a boil, then reduce the heat and simmer, uncovered, for about 10 mins or until the sauce thickens.
2
Meanwhile, sift the flour and baking soda into a medium bowl and make a well in the center. Next, whisk the milk and eggs in a bowl and gradually add to the flour, stirring, until the batter is smooth. Stir in the corn and shallots.
3
Pour 3 x 1/4 cup measurements of the batter onto a heated, oiled, large non-stick frying pan. Using a spatula, spread the batter into rounds and cook, uncovered, until the pancakes are browned lightly on both sides and cooked through. Remove from the pan and cover to keep warm. Repeat with the remaining batter.
4
Meanwhile, to make the arugula salad, place the arugula, avocado, onion in a large bowl. Mix the oil and the vinegar in a small bowl and season, then drizzle over the salad. Toss gently to combine.
5
Serve the corn fritters with the arugula salad and tomato chili sauce.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (14 oz) can diced tomatoes, 1 tbsp brown sugar, 1/4 cup sweet chili sauce, 2 tbsp malt vinegar, and more.

Yes, Savory Corn And Shallot Pancakes With Arugula Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!