Corn Fritters With Cucumber Salad - cooking recipe

Ingredients

1 tsp ground cumin
1/2 tsp salt
3 cups Bisquick
1 (13.5 oz) can corn kernels, rinsed, drained
2 None green onions, thinly sliced
2 tbsp fresh cilantro leaves, finely chopped
2 None Persian cucumbers, thinly sliced
1 None small red onion, thinly sliced
1 None fresh long red chili, thinly sliced
4-5 sprigs fresh cilantro, leaves picked
2 tbsp sweet chili sauce
1 tbsp fish sauce
1 tbsp lime juice

Preparation

Whisk together cumin, salt and Bisquick. Prepare batter according to package directions. Fold in corn, onions and cilantro.
Oil a large frying pan and place over medium heat. Pour 1/4 cup batter into pan and spread into a circle. Cook for 2 mins per side, or until cooked through. Remove from pan and cover to keep warm. Repeat with remaining batter to make 18 fritters.
Meanwhile, to make the cucumber salad, combine cucumbers, onion, chili and cilantro in a medium bowl. Whisk together remaining ingredients then drizzle over cucumber mixture. Serve fritters topped with salad.