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Corn and ricotta cakes with grilled tomatoes

by wiki
10 April, 2019
in Dinner
0
Corn and ricotta cakes with grilled tomatoes
Corn and ricotta cakes with grilled tomatoes
  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

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 1
    Preheat the grill to high.
  • Step 2
    Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
  • Step 3
    Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.
  • Step 4
    Heat 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 5
    Meanwhile, 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 6
    Arrange 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
Tags: tomatoes
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