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Recipe by Lesley Waters

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1. Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
2. In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
3. Heat half the oil in a non-stick frying pan. Add six spoonfuls of the mixture to the pan and flatten out slightly with the back of the spoon, keeping them separate. Cook for 1½ minutes over a medium heat until golden. Turn and cook the other side, then remove from the pan and keep warm while you make six more corn cakes with the remaining oil and mixture. Serve with the salsa dip.

Per corn cake

127 kcalories, protein 5.4g, carbohydrate 16g, fat 4.8 g, saturated fat 2.3g, fibre 0.8g, salt 0.64 g

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• cocina

  31 October 2007

  cocina rated this recipe

  

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• Loustar14

  02 November 2007

  Loustar14 rated this recipe

  

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• Avacooks

  19 November 2007

  Avacooks rated and commented on this recipe

  

  My kids didn't like this.

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• Dory

  02 December 2007

  Dory rated and commented on this recipe

  

  Husband loves this, I like it but my daughter wont eat it much, dont think this is really a kid thing.

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• paula

  08 December 2007

  paula rated and commented on this recipe

  

  delicious for weekend lunches

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• annemarie196

  01 January 2008

  annemarie196 rated and commented on this recipe

  

  i really enjoyed these even though i did think they were a bit sweet! the two older kids liked them with ketchup, but the youngest 2 yr old didnt like them at all! would make them again thou and good they can be frozen!

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• shayron

  08 February 2008

  shayron rated and commented on this recipe

  

  i am looking forward to doing it!

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• kathryn

  05 April 2008

  kathryn commented on this recipe

  These are fab for a quick and easy lunch for the kids (and me!), I served them with baked beans and the kids (3 and 2) loved them. Makes alot so will freeze the rest.

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• kathryn

  05 April 2008

  kathryn rated this recipe

  

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• pboropixie

  26 April 2008

  pboropixie rated and commented on this recipe

  

  I've just made these and added half a teaspoon of crushed chillies for a bit of zing. They're lovely (even my other half who is completely veg-phobic said that he liked them!). This recipe does make a lot so I now have a stock of them in the freezer.

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• Connie

  16 May 2008

  Connie rated and commented on this recipe

  

  looking forward to try this recipe connie

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• jopaca

  22 August 2008

  jopaca rated and commented on this recipe

  

  Very tasty and my 9 year old son enjoyed helping to make them. The whole family aged 2 to 37 enjoyed them, but the recipe makes LOADS.

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• lurvlyloz

  19 September 2008

  lurvlyloz commented on this recipe

  can i ask..which point do you freeze them? if it as cooked... how do you re-heat them? thanks

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• SoniaM

  25 September 2008

  SoniaM commented on this recipe

  Just made this for lunch- loved the texture which was soft, crunchy and light. It's a kid/toddler friendly meal too even though my 2yr old found the corn a bit too lumpy for her (but she ate it nonetheless)! I'll definitely use the batter for other veggies and will try adding a bit of curry powder for a bit of spice flavour...

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• Stuart H

  11 October 2008

  Stuart H rated and commented on this recipe

  

  Definite success. Made this with the children who then very happily ate every drop. Will be making this again.

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Ingredients

• 175g self-raising flour
• 1 tsp baking powder
• 2 eggs
• 125ml milk
• 198g can sweetcorn , drained
• 100g mature cheddar , grated
• 2 tbsp chopped chives
• 2 tsp sunflower oil

FOR THE SALSA DIP

• 2 ripe tomatoes , finely chopped
• 2 tbsp organic tomato ketchup

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Difficulty and servings

Makes 12 cakes

Preperation and cooking times

Ready in 10-15 minutes

Ingredients

• 175g self-raising flour
• 1 tsp baking powder
• 2 eggs
• 125ml milk
• 198g can sweetcorn , drained
• 100g mature cheddar , grated
• 2 tbsp chopped chives
• 2 tsp sunflower oil

FOR THE SALSA DIP

• 2 ripe tomatoes , finely chopped
• 2 tbsp organic tomato ketchup

Per corn cake

127 kcalories, protein 5.4g, carbohydrate 16g, fat 4.8 g, saturated fat 2.3g, fibre 0.8g, salt 0.64 g

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