Corn Fritters With Warm Tomato Salad - cooking recipe

Ingredients

6 1/2 cups corn flakes
3/4 cup milk
3 None eggs, separated
2/3 cup canned sweet corn, drained
1/2 tbsp flour, sifted
1 pinch ground nutmeg
4 tbsp canola oil
3 tbsp olive oil
3 None spring onions, sliced
1 clove garlic, minced
4 None tomatoes, cut into chunks
1 pinch sugar
1 tbsp white wine vinegar
5 sprigs chives, cut on a bias, to garnish

Preparation

Soak corn flakes in milk for 5 mins to soften. Meanwhile, whisk egg yolks, add corn then softened corn flakes. Whip egg whites to stiff peaks then fold in flour and nutmeg. Fold into corn mixture. Shape into 12 patties.
Preheat oven to 350\u00b0F. Heat canola oil in a large nonstick frying pan. Fry patties for about 3-4 mins, turning. Transfer to a baking tray lined with parchment paper and bake for about 5 mins, until cooked through.
Heat olive oil and saute white parts of spring onion and garlic for about 2 mins. Add tomatoes and cook for 3-4 mins, stirring occasionally. Season then add sugar and vinegar. To serve, arrange 3 patties on each serving plate. Top with tomatoes and garnish with green parts of spring onions and chives.