Corn and Bom Petisco fritters with dry tomato

   Product: Bom Petisco in Extra Virgin Olive Oil and Oregano

6x120g   Bom Petisco in Extra Virgin Olive Oil and Oregano
500g   Corn flour
3dl  Water
2 tablespoons sopa   Butter
40g  Dry tomato
To taste   Traditional sea salt
To taste   Extra virgin olive oil

Instructions

 

Mix half the corn flour with a little cold water and set aside.

Heat the rest of the water with the butter. As soon as it boils, add the flour and water mixture.

When it comes to a boil again, add the dry tomato and stir constantly. Then add the rest of the corn flour while stirring, and finally the drained tuna.

When it comes to a boil again, add the dry tomato and stir constantly. Then add the rest of the corn flour while stirring, and finally the drained tuna.

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