Pea and sweetcorn patties

On Saturday I invited some friends over for a barbecue and I made these little pea and sweetcorn patties which are perfect for nibbling while waiting for the charcoal to burn.

Take 100 grams each of frozen peas and sweetcorn and give it a wash to soften them. Then put half in a blender with 1 garlic clove, 1 red chilli cut up, the juice of 1 lime and a tablespoon of vegetable oil. Blitz until they are mushy, but retain some bits. Pour out into a bowl and mix with 2 tablespoons of plain flour, half a teaspoon of salt and 6 rounds of pepper from the grinder.

If you like coriander, tear up a handful of leaves into the mixture at this point and mix well. Don't use the stringy stalks.

Heat a tablespoon of vegetable oil in a shallow frying pan, once it's nice and hot, drop a tablespoonful of the mixture on to the hot oil. Fry on one side for 5 minutes, until it's nice and brown before flipping the patties to the other side and cooking another 5 minutes until nicely brown. Watch it though, as you don't want any burnt bits.

If you have friends who don't like hot things, leave out the chilli and offer some sweet chilli for dipping instead.

This should make about 12 to hand around on a plate to your guests.

Cheers!

Comments

Indonesian fried spring rolls (Lumpia Goreng)

I don't often make Indonesian food because the ingredients are hard to find, but our local supermarkets are getting better at stocking ethnic ingredients. In the frozen section of Tesco, near the samosas, you can find the spring roll pastry. Don't bother asking the branch in Chester. I was laughed at by the cashier when I asked for spring roll skin, because 'skin' is what we call the wrapper in Indonesian. Her more helpful colleague offered me filo pastry instead, which can be a good substitute. I'm afraid no one in Chester has yet to taste my amazing spring rolls as a result. Friends in Southsea are luckier! Here are the ingredients to make 30 spring rolls (the packs come in 30 or 40 pieces) 1 medium head of cabbage, thinly sliced 2 carrots, julienned 1 red or yellow pepper, julienned 1 medium onion, thinly sliced 1 medium courgette, julienned 1 tablespoon of Oyster sauce (omit if cooking for vegan) 2 tbsp soy sauce salt and pepper to taste 1 tbsp vegetable oil f...

‘Southsea dinosaur’ returns

Luna Park 2021, an eagerly anticipated new public artwork for Portsmouth designed by internationally renowned artists Ivan Morison and Heather Peak of Studio Morison will be launched on 2 October 2021 on a celebratory day in Southsea Common. The 1.4 metres bronze sculpture is a tribute to the original 53-foot high 2010 artwork Luna Park, which tragically burned down on Southsea Common. The artists will unveil a new sculpture that responds to ten years of public demand to ‘bring back the Southsea Dinosaur’. The new public artwork will be located within a direct sightline to the position of the original Luna Park sculpture. It will sit on top of a fossil Portland stone plinth with a QR code which when scanned with a smartphone will connect to an Augmented Reality experience. People will be transported to a digital rendering of the original artwork, seemingly standing life-size in front of them on Southsea Common. Viewers will also be able to use their mobile devices to visit a...

Feature on Bubble&

Southsea has a monthly farmers market which I really love because Palmerston precinct where it's held becomes even more alive and buzzing. It is also a perfect opportunity to find some fresh or unusual local produce, that's not available in the local supermarkets. I also love meeting the vendors and chatting with them online, anticipating the next market. So I decided that I should really feature some of them on this page. Before the last market, I received a sweet tweet from @BubbleandMarita which prompted a conversation about bubble and squeaks, suitable toppings and the idea of this posting. So let me introduce you... Bubble& is a local street food phenomenon that has redefined bubble and squeak as we know it. They have created gourmet, gluten-free bubble and squeak cakes in a range of flavours that you can eat hot on their market stall with a soft poached egg, bacon and hollandaise sauce. They are so good, you may also want to take them home. So they have designe...

SouthseaScene

Search This Blog