Take one part crunchy corn fritters, one part zesty salsa, and a whole lot of tropical island flair to create a delicious weeknight meal everyone will love!
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shredded Cheddar cheese(ContainsMilk)
mild Caribbean jerk seasoning
coconut sweet chilli mayonnaise(ContainsEggMay be present Tree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.
While the wedges are cooking, drain the pineapple slices. Drain the sweetcorn. Halve the cherry tomatoes. Zest the lime to get a good pinch, then cut into wedges. Roughly chop the coriander. Thinly slice the spring onion.
Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside to cool slightly, then roughly chop the pineapple. In a medium bowl, combine the cherry tomatoes, a generous squeeze of lime juice and 1/2 the coriander. Add the pineapple and a drizzle of olive oil. Season with salt and pepper. Toss to coat and set aside.
In a large bowl, combine the sweetcorn, shredded Cheddar cheese and mild Caribbean jerk seasoning. Add the plain flour, egg, milk, salt, lime zest, spring onion and remaining coriander and stir to combine.
TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!
Return the pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture to the pan and flatten into a patty using a spatula. Repeat with the remaining mixture, without crowding the pan. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with a paper towel. Repeat to cook the remaining fritter mixture, adding extra oil as needed.
TIP: Give the fritters time to set before flipping them!
Divide the island bay corn fritters, wedges and pineapple salsa between plates. Serve with the coconut sweet chilli mayonnaise.