SAVORY CORN CAKES
Savory Corn Cakes
- 1-2 slices bread
- 1 egg
- 3 Tbsp flour
- 1/8 Tsp baking powder
- 1/8 Tsp. baking soda
- 4 cups fresh corn
- 1 Tbsp Chopped basil
- 2 Tbsp chopped parsley
- 1 clove garlic
- 1- 1 ½ cup Panko bread crumbs
In a food processor pulse the bread to make a soft crumb. Reserve ½ for later
Add 1 cup of corn and garlic, process until you create a puree
Add the egg and pulse a bit to combine but not beat.
Sift together the flour, baking powder and baking soda.
Add the dry ingredients, when mixed together add corn and herbs.
Salt and Pepper to taste.
If the consistency is too fluid, add the reserved bread crumbs.
The texture is similar to cooked oatmeal,
Scoop approx ½ cup of mixture and roll in the bread crumbs and form into cakes.
Fry in a small amount of Canola Oil at a medium low heat for around 5 min per side or until brown and the centre is set. Add more oil when cakes are turned over to cook the other side.
The recipe will yield 6 cakes.
Any herb can be substituted or perhaps a curry powder if you choose.
Serve alone or with a garlic mayo or simply a squeeze of lemon.
Panko Bread crumbs are available in a lot of Asian markets.