Corn Cakes
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Corn Cakes

By Tin Soldier Developers Source: Recipe sourced from 'the low GI family cookbook'
  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 15 mins
  • Serves

1 large corn cob, kernels removed
3 spring onions, finely sliced
2 tbsp chopped flat-leaf parsley or coriander leaves
1 egg
1/4 cup plain, wholemeal flour, sifted
1/4 tsp baking powder
freshly ground black pepper to taste
1 tsp olive oil

  1. Place half the corn kernels with the spring onions, parsley or coriander, egg, flour, baking powder and pepper in a food processor and process until well combined. Transfer to a medium-sized bowl and stir in the remaining corn kernels.
  2. Heat 1/2 tsp of the oil in a non-stick frying pan over medium heat and swirl to coat surface. Add small spoonfuls of the mixture to make 6 corn cakes and flatten slightly to about 4 cm in diameter. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate, set aside and keep warm. Repeat with the remaining oil and corn mixture to make 12 corn cakes in total. Serve warm.
Nutrition Information
   Per serve
Energy  576 kJ
Protein  4.8 g
Fat  5.9 g
Carbohydrate   14.9 g
 - Sugar  1.5 g