Sweetcorn Cakes

Sweetcorn in all its formats pleases me. Creamed in a can, it forms the basis of a good chicken and sweetcorn soup, Chinese style. Ears of corn wrapped in their husks and grilled on the barbeque to be later slathered with salt, chilli, butter and lime juice is one of the joys of summer. You should never leave a barbeque unless you have bits of yellow stuck in your teeth.

I've made sweetcorn fritters a couple of time but each recipe I've followed has been too heavy on the batter and too light on the kernels, resulting in a bland, claggy heap of a meal. This recipe though, flavoured with coriander and lime is light, flavoursome and packed with juicy popping nuggets of corn. I had it with an avocado salsa which worked well enough, though I think a tomato salsa would be more suited. But that will have to wait until summer.

Leftovers, topped with a freshly poached egg, made a perfect light breakfast.

Sweetcorn Cakes

Serves 2

50gr self raising flour
210gr sweetcorn (I used frozen)
1 egg
4 spring onions
1 lime
2 tbsp coriander
1 birds eye chilli
1/2 tsp salt
Plenty of black pepper
2 tbsp cooking oil

In a large bowl, whisk the egg and add the sweetcorn. Mix the flour in well. Chop the chilli, spring onions and coriander finely and add to the mix. Lastly, add the salt and pepper and squeeze the juice of the lime in.

Heat some oil in a pan and add the mixture in patties, a couple of tablespoons at a time, smoothing to make them round. Fry on a medium heat for 2 - 3 minutes per side until they're lightly browned.