Recipe

Oat Crusted Pork Corn Fritter Salad

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Oat Crusted Pork Corn Fritter Salad

Oats really makes a delicious and nutty crisp crumbing in this crumbed pork, yogurt ranch dressed sweetcorn and courgette, and greens fritter salad.




Ingredients to serve 2

  • 2 x Pork Neck Steaks - cut into cubes
  • 70g x DD Oat Crumbs
  • 66ml x DD Fritter Mix
  • ½ tin x Pureed Corn
  • 100g x Peas
  • 100g x Green Beans - stem end trimmed
  • 20g x Rocket - long or thick stems removed
  • 4 x Baby Radish - thinly sliced
  • 1 x Carrot - shaved or julienne with a peeler
  • 60ml x Plain Yoghurt
  • 15g x Blue Cheese - crumbled
  • 5g x Chives - chopped
  • 1 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Neck Steaks - cut into cubes
  • 140g x DD Oat Crumbs
  • 132ml x DD Fritter Mix
  • 1 tin x Pureed Corn
  • 200g x Peas
  • 200g x Green Beans - stem end trimmed
  • 40g x Rocket - long or thick stems removed
  • 8 x Baby Radish - thinly sliced
  • 2 x Carrot - shaved or julienne with a peeler
  • 120ml x Plain Yoghurt
  • 30g x Blue Cheese - crumbled
  • 10g x Chives - chopped
  • 2 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Bowl of Ice Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1. Mix your DailyDish Fritter batter along with your corn puree and allow to stand for use in Step 2. Prepare three mixing bowls, one with your all-purpose flour, one with your whisked egg and one with your DailyDish Oat Crumbs - season the contents of each.

Washing Instruction

Wash your hands, green beans, baby radish and carrots well. Rinse your rocket thoroughly and drain on paper towel.

Mariella's Tip

When shallow-frying your ingredients take the heat away from your pan so be sure to do them in batches so your don't overcrowd the pan, this will result in a soggy texture instead of a crispy one.

Step 1 - Greens Salad

Once your water has come to the boil cook your peas for 2-3, remove with a slotted spoon and shock in your ice water. Proceed to cook your green beans for 5-6 minutes, drain and shock in your ice water. In the meanwhile; mix your wild rocket, thinly sliced baby radish and julienne/shaved carrots in a large mixing bowl. Once your peas and green beans have cooled drain through a colander and add them to your large mixing bowl. Clingfilm for use later. Whisk together your plain yoghurt, blue cheese crumbs and chopped chives, thinning with milk if need be and add some olive oil, salt and pepper.

Step 2 - Corn Fritters

Heat a large frying pan medium heat and add a few glugs of olive oil. Once your pan is warm, add heaped spoons of corn fritter batter. Make sure your dollops are evenly spaced from one another so they don't form one big fritter. Cook until golden brown, about 2-3 minutes each side. Take your time and fry your fritters in batches, wiping the pan and adding more oil or spray and cook as you see fit. As you get used to it, the process will speed up - drain them on paper towel once done.

Step 3 - Crispy Oats Pork

Heat a large frying pan with a shallow layer of oil and place on the stove over med-high heat. Season your pork neck cubes with salt and pepper and then dust in your flour, then dip in your egg and finally crumb in your oat crumbs and onto a plate or your chopping board. Once your oil is hot shallow fry your crumbed pork for 4-5 minutes until golden brown and crispy.

To Serve

Divide your greens salad amongst your servings top with your corn fritters, crispy oats pork and yoghurt and blue cheese dressing.