Savory Corn And Shallot Pancakes With Arugula Salad - cooking recipe

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

Preparation

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.
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.
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.
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.
Serve the corn fritters with the arugula salad and tomato chili sauce.