2 Awesome Recipes for BBQ fillers  from Busylittlefoodie’s Grace Brady!

Repeat after me: The sun will come back. Last week there was a brilliant aroma of BBQ’s and spontaneity in the air. WHEN the sun comes back, these two recipes will hit the spot when feeding a group of people at a BBQ who have had their fill of burgers. Quick, fresh and ridiculously easy to make but super tasty, you’ll have a difficult time keeping the non vegetarians away.

Sweet Corn and Coriander Fritters.
Serves 4 (multiply the proportions to your hearts content)

Ingredients:
3 corn on the cobs (Fresh, not tinned or boiled-trust me)
1 large handful of fresh coriander, chopped roughly
2 eggs
4 spring onions finely chopped
salt and pepper to season
1 cup wholemeal flour (or spelt/rice flour)

1 tablespoon coconut oil for frying
sweet chili sauce to serve

Method:
Bring a large pot of water with a pinch of salt to the boil. Peel away the sweet corn husks (outer leaves) and put the whole corn on the cobs into the water. Boil for 10 minutes. Drain off the water and run cold water over the cobs to cool. In a bowl, mix all the other ingredients together, except the flour. Using a sharp knife, cut off the corn from the cob and add the corn to the bowl. Stir through, then mix in the flour. Heat a pan on a high heat with the coconut oil and drop heaped tablespoons of the mix onto the pan. Fry for 2/3 minutes on each side until golden brown. Serve with the sweet chili sauce.

*Handy tip: The uncooked batter easily lasts overnight in the fridge if you want to be super organized and make it the day before. The cooked fritters keep in the fridge for up to two days. Last summer, I discovered the magic of putting the precooked fritters onto the BBQ to heat them up smoky style. Yum!

Spuds to feed an army (with garlic yogurt dressing)
1 portion serves 8 as a side

Ingredients:
1 kg new potatoes, washed
4 cloves of garlic
1 large sprig each fresh oregano, fresh rosemary
1 big glug of olive oil (about 4 tbsp)
sea salt
black pepper

Yogurt dressing
6 tablespoons of set natural yogurt
1 tablespoon of olive oil
salt and pepper
2 cloves of garlic, peeled and crushed.

Method:
I gave up individually wrapping spuds for BBQ’s long ago. This is a time-saving no brains required method.

Preheat the oven to 190 C. Slice the potatoes in half and place in a heavy oven tray. Cover in herbs, oil and a good pinch each of salt and pepper. With the back of a knife and with the skin still on, squash the garlic cloves and throw on top of the potatoes. Put in the oven for 30 minutes. After 30 minutes, give the tray a quick shake to redistribute the potatoes and put them back in for another 15 minutes until a knife goes into them easily.

For the dressing, simply mix the ingredients together and drizzle with a little extra oil to serve. Then pour over your spuds or chips a few days later.

* If you have any leftovers, these keep in the fridge for at least 3 days. To heat them up, leave the microwave alone and either throw them back in the oven at 190 for 10-15 minutes or cut them into the thick slices, fry in a pan and serve as chips.