Never Hear Corn and Courgette Cakes

If someone heard tried carrot cake, zucchini cake does not sound very strange, right?
Never Hear Corn and Courgette CakesCorn and courgette cakes are all about fresh, simple ingredients. Enjoy as a healthy snack or pair with a dipping sauce for the ultimate starter.

Nutritional info per serving

For 12 cakes

Calories77kcals
Fat5.2g (1g saturated)
Protein2.5g
Carbohydrates5.6g carbs (1g sugars)
Fibre1g
Salt0.1g

INGREDIENTS

1 corn on the cob or 130g frozen sweetcorn, defrosted
1 courgette, coarsely grated
4 spring onions, thinly sliced
3 tbsp self-raising flour
2 medium free-range eggs, beaten
2 tbsp chopped fresh coriander
1 red chilli, deseeded and roughly chopped
Vegetable oil for shallow-frying
Guacamole and lime wedges to serve

METHOD

01.If using a corn cob, trim the base so it stands flat, then, holding it upright and steady on a chopping board, use a large, sharp knife to slice the kernels off the cob.
02.Put the corn kernels in a large bowl with the courgette, spring onions, flour, eggs, coriander and chilli. Season with salt and plenty of black pepper, then mix well together.
03.Heat a splash of oil in a large non-stick frying pan over a medium heat. In batches, cook large tablespoonfuls of the mixture for 4-6 minutes, turning once, until lightly browned and cooked through. You may need to add extra oil to the pan. Serve straight away or keep warm in the oven.

Tip: Complete this dish by serving these courgette cakes with lime wedges and fresh guacamole for dipping.

To drink: This gorgeous vegetarian recipe goes perfectly with a cold, crisp, aromatic Sauvignon Blanc.

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