Mini anticuchos beef skewers with sweetcorn fritter

You will need
675g lean rump, sirloin or picanha steaks, cut into 2.5cm cubes
For the marinade:
2 garlic cloves, peeled and finely chopped
1 tbsp dried oregano
100ml red wine vinegar
2 tsp ground cumin
2 tsp ground paprika
2 tsp mild chilli powder
Salt and freshly milled black pepper

For the sweetcorn fritters:
450g sweet potatoes, peeled and grated
1 small chilli, deseeded and finely chopped
1 tbsp freshly chopped coriander leaves
25g plain flour
150g fresh, canned or frozen (and defrosted) sweetcorn
2 egg whites, lightly beaten
Salt and freshly milled black pepper
6 tbsp oil, for shallow frying

Method
1. In a shallow non-metallic dish mix the marinade ingredients together. Add the beef, stir gently, cover and marinate in the fridge for two hours, or if time allows overnight.

2. To prepare the sweetcorn fritters, in a small bowl mix all the ingredients together (except the oil), season well, cover and set aside.

3. Thread the beef onto six metal or wooden skewers (previously soaked in water), remove any excess marinade and cook on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally.

4. Meanwhile, prepare the fritters, heat the oil in a large shallow non-stick frying pan and cook the fritters, a tablespoon at a time for two to three minutes on each side until golden. Remove and drain on absorbent kitchen paper.

Recipe, Simply Beef and Lamb

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