Corn Fritters with Goat’s Cheese, Regal Smoked Salmon and Strawberries

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  • Prep time: 15 mins
  • Cook time: 20 mins
  • Finished in: 35 mins
Yield: Makes 30


  • 200g Regal Cold Smoked Salmon
  • 2 tablespoons olive oil
  • 400g can corn kernels
  • 5 spring onions, thinly sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup self-raising flour
  • 1/2 cup soda water
  • 2 eggs, lightly beaten
  • salt and freshly ground black pepper to taste
  • 200g Soft Goat’s cheese, such as Chevre
  • 200g fresh strawberries
  • strips of cucumber


  • Heat olive oil in a large non-stick frying pan, add corn and stir over medium heat for 6-8 minutes or until soft.
  • Stir in spring onion and cook for another minute. Then remove from pan.
  • Place corn mixture in a bowl, add ½ cup pomegranate seeds if using, sift over flour and mix well, then stir in soda water, beaten eggs and season to taste.
  • Heat ½ tablespoon of remaining oil in a frying pan over a medium heat. Cook tablespoons of the mixture, 4 at a time for 2 minutes on each side or until golden and cooked through.
  • Transfer to a warm plate, cover and set aside. Repeat with remaining mixture.Serve corn cakes topped with Goat’s cheese, Regal Smoked Salmon, strawberry slices and curls of Lebanese cucumber.

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