Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Mix your DailyDish Fritter batter along with your corn puree, whisked egg, and grated courgette and set aside for use in Step 2. Whisk together your sriracha and mayonnaise seasoning with salt and pepper. Whisk together your soya sauce and black sesame seeds along with some olive oil to form a light dressing.

Washing Instruction

Wash your hands, courgette, red cabbage, carrots and spring onion well. Rinse your watercress thoroughly and drain on paper towel.

Gino's Tip

You want to be sure your pancakes cook all the way through and don't stick to the pan for this you may use some spray and cook and make sure the pan is warm before adding your batter. Once it cooks halfway, you will notice that the batter at the bottom is firm and the top batter is slightly less firm, then flip them over

Step 1 - Edamame Slaw

Cook your edamame in a small saucepan of salted water for 4-5 minutes until tender. Drain through a colander and shock in ice water. Meanwhile toss your shredded red cabbage, grated carrots and sliced spring onion in a large mixing bowl, adding your edamame once it has cooled.

Step 2 - Korean Corn Pancakes - See Gino's Tip

Heat a large frying pan over medium heat and add a few dashes of olive oil. Once your pan is warm, add heaped spoons of Korean corn and courgette batter to form two to three mini pancakes in the pan. Cook until golden brown, about 2-3 minutes each side. Take your time and fry your fritters one by one, wiping the pan and adding more oil as you see fit. Drain them on paper towel once done.

To Serve

Dress your salad with your soya and sesame dressing, mix through your picked watercress, divide your pancakes (about 3-4 per person depending on the sizes you made) amongst your servings, top with your salad, crispy onions and drizzle over your sriracha mayonnaise.