Corn and cheese are a match made in heaven and I love to whip up a batch of cheesy corn cakes whenever I want something quick, delicious and satisfying. Not much is needed here beyond a little bit of measuring and frying, but these corn cakes are delicious and are great as a snack, a starter or even as a quick & easy lunch.
Ingredients
- 1 small tin of sweet corn, drained (or 170g fresh corn)
- 1 egg
- 40g plain flour
- 20g grated Parmesan cheese
- 30g grated cheddar cheese
- 1/2 teaspoon sea salt flakes
- Freshly ground black pepper
- 25g unsalted butter for frying, plus more if needed
- Finely chopped coriander to garnish (optional)
Method
- Add the corn, egg, flour, both cheeses, salt and pepper to a mixing bowl and stir the mixture with a wooden spoon until it becomes a sticky, doughy batter. It will seem a bit too loose to hold together, but it’s not so don’t worry.
- In a large, non-stick frying pan, melt the butter over medium heat. When the butter is hot enough to start foaming, scoop about 1/4 of the batter into the pan, forming a round blob and repeat with the rest of the mixture. Fry the cakes on both sides until golden brown and cooked through, flattening out a bit with a spatula after flipping. If desired, sprinkle with some finely chopped coriander and serve hot.
* For a variation, sprinkle with lime juice and serve alongside your favourite hot sauce or salsa.
