Whip up these corn cakes for a quick vegetarian brunch. For a satisfying main course, serve with wholemeal bread.
Ingredients
- 2 corn cobs (or 250g canned kernels)
- 3/4 cup (185ml) buttermilk
- 2 eggs, lightly beaten
- 1/2 cup (125g) low-fat ricotta
- 1 cup (150g) self-raising flour
- 2 tablespoons chopped chives
- Olive oil spray
- 12 vine-ripened cherry tomatoes
- 2 tablespoons good-quality pesto
- 1/4 cup small basil leaves
Method
- Step 1Preheat the grill to high.
- Step 2Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
- Step 3Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.
- Step 4Heat a large non-stick frypan over medium heat and spray with olive oil. using 1/3 cup (80ml) of batter for each corn cake, spoon the batter into the pan in batches of 2-3. Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
- Step 5Meanwhile, place the tomatoes on a baking tray. season well with sea salt and freshly ground black pepper, then grill for 6-8 minutes until softened and just starting to split.
- Step 6Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.
- Vegetarian
Nutrition
1412 kj
Energy
11g
Fat Total
4g
Saturated Fat
6g
Fibre
17g
Protein
129mg
Cholesterol
524.51mg
Sodium
7g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
0