If someone heard tried carrot cake, zucchini cake does not sound very strange, right?
Corn 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
Fat5.2g (1g saturated)
Carbohydrates5.6g carbs (1g sugars)
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
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.