Courgette and Sweetcorn Cakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tasty little cakes which make a great snack or party nibble when made small. Made into larger cakes they make a tasty main when served with salad. Ingredients:
2 tablespoons olive oil |
vegetable oil (for frying) |
250 g baby corn, sliced in 5mm coins |
400 g grated courgettes |
3 garlic cloves, crushed |
5 tablespoons maize meal |
1 teaspoon ground cumin |
1/2 teaspoon dried dill |
chopped coriander |
sweet chili sauce |
Directions:
1. Squeeze as much water as you can from the courgettes.
2. Heat the oil in a pan and add the corn, courgette and garlic. Cook for 5 mins stirring often, veg should be tender.
3. Add maize, cumin and dill and stir well. Heat for 2 - 3 mins until the mixture is thick and holds together well. Allow to cool.
4. Once the mixture is cool enough to handle form into 12 cakes (approx).
5. Heat the veg oil and fry the cakes until golden on both sides. Drain and keep warm until all are done.
6. Serve with sweet chilli sauce and scattered with coriander.
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