This recipe is one that is a gluten free adaptation of a recipe given to my mother years ago. It has been a favorite in our family ever since and works equally well hot with vegetables or cold. It is something we often take as a picnic food or to the football. Another advantage is it is inexpensive to make.
My son-in-law told me he couldn’t make up his mind whether he’d like Cornies or my quiche for his picnic birthday lunch. I made both. He was doubly happy.
Cornies
Ingredients
1 and a half pound gluten free sausage mince
1 onion
1 egg
1 cup fresh parsley chopped
1 teaspoon Italian mixed spice
1 teaspoon chili powder or hot paprika
1 cup rice crumbs
1 15 ounce tin sweet corn kernels
Method
Drain corn. Combine corn with sausage mince, and all other ingredients. Form into balls. Place in fridge for half an hour.
Bake in a moderate oven for around three quarters of an hour to an hour or cook in an electric fry pan on medium heat for around that same time.
Here’s another meal that is always requested when family comes to visit. I’m the only one in our family that is on wheat and gluten free diet but everyone in the family requests the fish be made this way because, quite simply, it tastes better. The rice crumbs make all the difference.
Rice Crumbed Fish
Ingredients
Basa fillets (You can use any fish you like but we tend to use basa as it’s inexpensive.)
Rice flour
1 egg combined with a tablespoon of milk
Rice crumbs
Method
Coat fish with flour, followed by egg, and lastly with rice crumbs.
Preheat frying pan. Pour in a little canola or peanut oil. Cook in oil in a frying pan. Turn gas or electricity up to high.
Turning once or twice, cook fish till golden and crispy on the outside and white inside. About ten minutes is all you will need.
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