August 11, 2008

Sweetcorn cakes

Just made these for lunch as had some leftover tinned sweetcorn. I used Bill Granger's recipe and added some extra ingredients for flavour.

Makes: 8 mini cakes to serve 2 for lunch/snack
You will need: mini chopper/food processor

Small tin sweetcorn (198g)
2 tablespoons plain flour
1/2 teaspoon baking powder
1 large egg

Added extras:
1/2 spring onion roughly chopped
1 small orange pepper roughly chopped
small pinch chilli flakes
dash worcester sauce
salt and pepper to taste

  1. Put the chopped spring onion, 3/4 of the sweetcorn and 1/2 the pepper into a mini chopper/food processor and whizz for a few seconds.
  2. Add the flour, baking powder, chilli and worcester sauce and whizz again.
  3. Add the egg and whizz until combined.
  4. Stir in the remaining sweetcorn and pepper and season with salt and pepper.
  5. Heat a tablespoon of oil in a frying pan or wok and drop in tablespoons of the mixture.
  6. Fry for a couple of minutes on each side until nicely golden brown.


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