Ingredients:
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
Method:
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.
No comments
Post a Comment
Got something to say or a question? Leave a comment…