Beetroot and Apple Chutney
Great with goats cheese and cured meats
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2 Hours
-
Serves 4
20 Minutes
Serves 4
What you'll need…
- 2 Corn on the cobs
- 40g Polenta or Rice flour
- 30g Plain Flour
- 1/2 Teaspoon baking powder
- 3 Eggs
- 100ml Creme fraiche
- A bunch of spring onions
- Small bunch of chives
- 2 Red chillis
- 1-2 Tablespoons olive oil
The method
1
Remove the corn from the cobs and put aside. In a bowl, mix together the polenta, flour and baking powder and make a well in the centre.
2
Gradually add in the eggs and mix until smooth. Chop the spring onions, chives and chillis and add into the batter along with the sweetcorn. Mix well.
3
Heat some olive oil in a pan and add a dollop of the mixture into the pan. Cook on each side for 2-3 minutes until golden.
4
Serve with chutney and enjoy!
Recipe from Delicious
