Name: Cheesy corn cakes
Total time: 15 min
Yield: Makes 12 cakes
Cuisine: British
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; 2 ripe tomatoes finely chopped; 2 tbsp organic tomato ketchup

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Cheesy corn cakes

Cheesy corn cakes

Lesley Waters

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Makes 12 cakes

Easy

Total time: 15 mins

Ready in 10-15 minutes

A star rating of 4.3 out of 5.39 ratingsRate

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These cheesy sweetcorn cakes can be whipped up in minutes, and the kids will love to help you make them

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per corn cake

kcal127
fat4.8g
saturates2.3g
carbs16g
sugars0.9g
fibre0.8g
protein5.4g
salt0.64g

low

Method

step 1

Mix the tomatoes and ketchup for the salsa dip in a bowl and set aside.
step 2

In another bowl, whisk the flour, baking powder, eggs and milk until smooth. Stir in the sweetcorn, cheese and chives. Season well.
step 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.

Recipe from Good Food magazine, March 2004

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A star rating of 4.3 out of 5.39 ratings

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