Colour and crunch. Crunch and colour.These are my buzz words for kids’ food. Colour = healthy ; crunch = texture, which in turn = good for teeth. Of course, these principles could also apply to a packet of sweets, but we know the score here, don’t we? We’re parents. Colourful and crunchy veg. That’s the score.
These Sweetcorn and Pepper Fritters are super-quick and super-simple to make. They can be eaten on their own as a vegetarian main, or as a different accompaniment than your bog standard potatoes to meat. I cooked these lamb steaks in the slow cooker after rolling them in a mixture of fresh herbs and garlic. They went down a storm.
Serves 3-4 kids
For the Sweetcorn and Pepper Fritters
340g can sweetcorn, drained so it is completely dry
Half red pepper, deseeded and diced
Half orange pepper, deseeded and diced
1 tbsp self-raising flour
1 whole egg
1 egg white
Knob of butter
For the lamb steaks
2-3 lean lamb steaks
Mixed bunch of herbs (rosemary, thyme, parsley), finely chopped
1 garlic clove, finely chopped
1 tsp black pepper
300ml lamb stock (from a cube is fine)
1. Make the fritters by mixing the sweetcorn and peppers in a bowl. In another bowl, mix the egg and flour together. And in another, whisk the egg white until light and fluffy. Now add the sweetcorn and peppers to the egg and flour batter and stir together. Then with a metal spoon, gently fold in the fluffy egg white.
2. Add the butter to a large frying pan and heat until it foams. Use a metal spoon to add dollops of the sweetcorn mixture to the pan. Leave to cook for 2 mins (don’t be tempted to move them) and then use a spatula to carefully turn them over. They should be light golden in colour. Cook for a further 2 mins. Drain on kitchen towel and serve.
3. To make the lamb. Mix the herbs and garlic together and roll the lamb steaks in this mixture. Transfer the lamb and the stock to a slow cooker and cook on LOW for 3-4 hours until the lamb is falling-apart-tender.
4. Remove from the slow cooker and drain the stock through a sieve. Serve with the fritters and a little of the cooking stock to moisten the meat.