THIS week’s recipe from Pam is corn cakes. Very easy to make. Can be frozen if there are any left. Serve with avocado salad and tomato relish.
INGREDIENTS
1 can corn kernels (3/4 drain. Save the rest)
1 large free range egg
1/2 diced onion
1 cup S/R flour
1/4 cup coriander
1/4 cup basil leaves
Salt/pepper to taste
METHOD
Put all ingredients(except the reserved kernels) into a kitchen whizz. If you don’t have one a stick blender will work. Blitz until well combined.
Place in a bowl then add reserved kernels, salt, pepper.
Heat 4tbs of olive oil in non-stick fry pan. Drop 1 heaped tbs of mix into hot oil. Cook until lightly brown then flip over until cooked through.