Wednesday, October 31, 2018

Cheesy Corn Cakes

Cheesy Corn Cakes

This recipe combines two of my favourite things: corn and cheese. These delightful little fried cakes are super easy and quick to make and they're the perfect side dish or starter, but I also love them on their own for a light lunch or a snack. Not much more effort is needed than a bit of measuring, stirring and flipping... Furthermore, these little darlins can be be made almost anytime with things you probably already have stocked in your fridge and cupboards most of the time. Easy!

1 small tin sweet corn, drained (or 170g fresh corn)
1 egg
40g plain flour
20g grated Parmesan cheese how many grams
30g grated cheddar cheese
1/2 teaspoon sea salt flakes
Freshly ground black pepper
25g unsalted butter

1. Add the corn, egg, flour, cheeses, salt and pepper to a mixing bowl and stir the mixture with a wooden spoon until it becomes a sticky batter. It will seem a bit too loose to hold together, but it's not.

2. In a large non-stick frying pan, melt the butter over medium heat. When the butter is hot enough to start foaming, scoop about 1/4 of the batter into the pan, forming a round blob and repeat with the rest of the mixture. Fry the cakes on both sides until golden brown and cooked through, flattening out a bit with a spatula after flipping. Serve hot, but they're delicious at room temperature too.

Serving Note
These cheesy corn cakes are absolutely lovely on their own, but if you want a bit of a kick I suggest serving them alongside some salsa or your favourite hot sauce. Alternatively they could benefit with a squirt of lemon juice or by serving them with lemon or lime wedges on the side for an extra zing.

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