Chilli Corn Cakes

  • on May 8, 2009
  • Likes!

Ingrients & Directions


500 g Sweet corn kernels; (10oz)
4 Eggs
1 Heaped tbsp polenta
1 Heaped tbsp cornflour
2 tb Creme fraiche
8 Spring onions – finely
-sliced
2 sm Chilies – finely chopped
2 Cloves garlic – finely
-chopped
2 tb Sesame oil
Seasoning

You will need a flat griddle or heavy based frying pan or cast pan to
cook these on. Pre-heat and rub with an oiled cloth before you start.

Sweat the garlic, chilli, and spring onion off in the oil.

Put all other ingredients in a mixing bowl. Add the onion mix and
blend all together with a spoon to form a fairly stiff batter. Season.

Drop dessert spoons of the mixture onto the pre-heated griddle and
cook for about a minute.

Flip over with a palatte knife and cook on the other side. The corn
cakes should be golden and lacy. They will take about a minute each
side – taste one to make sure tyour timimgs are right.

These are delicious as pre-dinner nibbles, to use with dips or as an
accomaniment to all kinds of spicy food.


Yields
1 servings

Article Categories:
Cakes

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