Corn fritters with salad and lime mayonnaise

This meal also makes a nice weekend breakfast, if you don't mind sacrificing your lie-in. Otherwise, keep it for dinner and enjoy. Oh, and do try to make the lime mayo - it really gives the dish a real kick!

Corn Fritters

400 gram tin corn kernals, drained
1 cup self-raising flour, sifted
1/2 cup milk
2 eggs, lightly beaten
1 tablespoon dried chilli flakes (or more to taste)
1/2 cup grated parmesan cheese

1 - Mix all the ingredients in a large bowl with a fork, so that no flour lumps remain.

2 - Heat a fry pan over a medium high heat. Drop a soup spoon's worth of batter into the pan, then spread them out a bit to flattened them. Cook for 2ish minutes, or until you see the bubbles begin to form, then flip them over and cook for another couple of minutes. Remover, then cover to keep warm until all the batter is gone.

Salad

2 handfuls baby spinach leaves, washed well and dried
1 avocado, cut into little chunks

Lime Mayonnaise

1/2 cup whole egg mayonnaise
Juice of one lime

Assemblage

1 - Place some of the spinach leaves and avocado on each plate.

2 - Mix the mayo and lime juice together. Drizzle over the salad on each plate.

3 - Top the salad with 2 or 3 fritters each, then serve.

No-cook tacos

I was so tired the other night. Truly, the last thing I wanted to do was cook. Where was Jeeves when you needed him? But, alas, wishing on an imaginary Jeeves won't put dinner on the table. I gave a sigh of resignation, and took stock of my fridge and cupboards. I found a crisp cucumber, an avocado that really needed to be used, some new season cherry tomates and a pack of taco shells. A half smile began to play on my face. "Whoa-ho-ho!", I thought. "I may not cook tonight, but I can certainly come up with the goods for dinner!"

And thus the no-cook taco was born.

No-Cook Tacos


2 taco shells per person
400 gram tin red kidney beans, drained and rinsed
1 avocado, diced
1 Lebanese cucumber, diced
100 grams cherry tomatoes, quartered
Juice of one lime
100 grams tasty cheese, grated
1 small tub sour cream

1 - In a bowl, mix together the beans, avocado, cucumber, tomatoes and lime juice. Set aside for 15 minutes or so, to allow the flavours to mingle.

2 - When ready, quickly heat the tacos in a hot oven as per the packet directions. Stuff each taco with the bean mix, then top with cheese and sour cream and dig in!