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Fresh Corn Cakes

With Simon Holst

Fresh Corn Cakes

Time: 25 mins
Serves: 3-4
Cost per serve: $2.00

These delicious corn cakes work well on a barbecue hotplate (especially if you have a non-stick liner) and make an interesting vegetarian option or brunch dish. They're particularly good topped with the salsa below, or for something even easier accompany with sweet chilli sauce.

Corn Cakes
1 cup self-raising flour
2 large eggs
1/2 cup beer or soda water or milk
2 Tbsp Thai sweet chilli sauce
1 tsp each cumin and paprika
1/2 tsp salt
1 1/2 -2 cups fresh corn kernels (from 2-3 cobs)
2 spring onions, thinly sliced
2-3 Tbsp chopped fresh coriander
1 medium red or green capsicum, cored and diced

2 firm ripe tomatoes, deseeded
1 medium avocado, peeled
1/2 red onion, peeled
1-2 Tbsp chopped fresh coriander leaves
1 Tbsp each lemon or lime juice and sweet chilli sauce.
Salt and pepper

Make the salsa first.
Cut the tomatoes, avocado and onion into corn kernel-sized dice, then toss together with the chopped coriander, lemon juice and sweet chilli sauce.
Season to taste with salt and pepper, then leave to stand while you cook the fritters.

To make the cakes, measure the flour into a medium-sized bowl.
Add the eggs, beer, chilli sauce, spices and salt, then whisk together to make a smooth batter.
Remove the husk and silk from the corn cobs, then use a sharp knife to slice off the kernels.
Separate, then measure the kernels and add to the batter along with the remaining three ingredients.
Preheat and lightly oil the barbecue hotplate.
Cook batches of cakes for 3-5 minutes per side until lightly browned on both sides and firm when pressed in the centre.
Sit cooked cakes on several layers of paper towels and keep warm in the oven until all the mixture is cooked.

Serve immediately topped with the prepared salsa or bowls of sweet chilli sauce for dipping.

(Broadcast: 12 Mar 2012)