Cheesy Corn Cakes

Name: Cheesy Corn Cakes
Total time: 15 min
Yield: Makes 12 cakes
Cuisine: british
Ingredients: 175g self-raising flour; 1 tsp baking powder; 2 eggs; 125ml milk; 198g can sweetcorn drained; 100g mature cheddar grated; 2 tbsp chopped chives; 2 tsp sunflower oil; 2 ripe tomatoes finely chopped; 2 tbsp organic tomato ketchup

4.30 (39)

⏱ 15 mins 🍽 Makes 12 cakes 🌶 british ✅ Easy 🏷 Main course

These savoury British corn cakes are a speedy main course or snack, ready in just 15 minutes. A simple batter of self-raising flour, eggs and milk is combined with sweetcorn, mature cheddar and chives, then pan-fried until golden. They are served with a quick salsa made from chopped ripe tomatoes and tomato ketchup, making a family-friendly meal that's easy to prepare together.

Ingredients

175g self-raising flour
1 tsp baking powder
2 eggs
125ml milk
198g can sweetcorn drained
100g mature cheddar grated
2 tbsp chopped chives
2 tsp sunflower oil
2 ripe tomatoes finely chopped
2 tbsp organic tomato ketchup

Method

Combine the finely chopped tomatoes and 2 tbsp of tomato ketchup in a bowl to create a salsa, then set this dip aside.
Take a separate bowl and whisk together 175g self-raising flour, 1 tsp baking powder, 2 eggs and 125ml milk until you have a smooth batter. Fold in the drained sweetcorn, 100g grated mature cheddar and 2 tbsp chopped chives, seasoning the mixture well.
Warm 1 tsp of sunflower oil in a non-stick frying pan. Place six spoonfuls of the batter into the pan, using the spoon to flatten them slightly while keeping them apart. Cook for 1½ minutes until golden, then flip to cook the other side. Transfer to a plate to keep warm. Repeat the process using the remaining 1 tsp of oil and batter to make six more cakes. Serve the warm corn cakes with the prepared salsa dip.

Nutrition (per serving)

Calories127 kcal

Fat5 g

Saturates2 g

Carbs16 g

Sugars1 g

Fibre1 g

Protein5 g

Sodium256 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish