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