These are quick and easy to make as well as being delicious! They can be made in advance and gently reheated on a baking tray in a warm oven.
They also work well served cold so are perfect for picnics and lunch boxes.
Serves 4 as a starter or side dish or 2 as a main course
- 50g/2oz cornflour
- ½ tsp salt
- ¼ tsp baking powder
- 2 large eggs
- 110g/4oz Red Leicester cheese, grated
- 260g/9¼ oz can sweetcorn, drained, or frozen sweetcorn
- a little milk or water
- olive oil or butter, for frying
- 2 handfuls of rocket or salad leaves
- 2 plum tomatoes, chopped
- 1 tbsp olive oil
- ½ tbsp lemon juice
- sea salt and freshly ground black pepper
- In a large bowl, combine the cornflour, salt, baking powder and eggs.
- Stir in the grated cheese and sweetcorn. The aim is to get a thick batter. If the mixture seems too wet, add more cornflour. If it’s too dry, add milk or water.
- Heat a little oil or butter in a heavy-based frying pan until it starts to sizzle. Drop in spoonfuls of the corn mixture and flatten them slightly with the back of a spoon.
- Cook for a couple of minutes until crispy and golden on the underside.
- Turn them over and cook for a couple of minutes until golden on the other side. Remove the cooked corn cakes from the pan and keep them warm while you continue cooking the rest of the mixture.
- Combine the rocket and tomatoes in a bowl, season with salt and pepper and drizzle with olive oil and lemon juice. Serve with the corn cakes.
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