SWEET CHILI CORN CAKES
Use fresh or frozen corn for this recipe. You can even use canned in a pinch. The corn cakes are good for brunch, as a starter or served as a main. Chopped crispy bacon is a nice addition to the corn cakes.
Servings: 6
Calories: 220kcal
Equipment
- Griddle pan or non-stick frying pan
Ingredients
- 1 cup self-rising flour
- 2 teaspoons chili powder
- A good pinch of sea salt and freshly ground black pepper
- 1 1/2 cups corn kernels fresh or frozen, thawed
- 3/4 cup thinly sliced green onions, plus extra for garnish
- 1/2 cup diced roasted red pepper
- 3/4 cup grated cheddar cheese
- 2 garlic cloves, grated
- 3 large eggs
- 2/3 cup buttermilk
- Olive oil or cooking spray for cooking
- Sweet chili sauce
- Sliced avocado, green onion, sour cream, lime wedges, butter lettuce leaves, to serve
Instructions
- Preheat the oven to warm.
- In a large bowl, whisk together the flour, chili powder, salt and pepper.
- Add the corn, green onions, roasted pepper, cheese and garlic; stir to combine.
- In a medium bowl, whisk the eggs and buttermilk. Add to the corn mixture; stir until well mixed.
- Heat a non-stick griddle pan to medium. Spray with a little cooking spray or olive oil. Spoon 2 rounded tablespoons of mixture for each corn cake about 2 inches apart; use the back of a spoon to spread the mixture a little and make the cakes round. Cook in batches, for 2 to 3 minutes each side until golden and cooked. Keep batches warm in the oven. Drizzle with sweet chili sauce, just before serving. Serve with extra sauce.
- Serve with avocado, green onion, sour cream, lime, lettuce and chili sauce. Serves 4 to 6.
Nutrition
Calories: 220kcal | Carbohydrates: 26g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 396mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 8mg | Calcium: 164mg | Iron: 1mg