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Smoky corn cakes with tomato salsa
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2 whole sweetcorn, husks removed
300g pack Waitrose Cauliflower & Kale Couscous
1 essential Waitrose Free Range Egg
2 tsp smoked paprika
3 salad onions, trimmed, finely sliced
2 tbsp olive oil
3 vine tomatoes, deseeded, finely chopped
½ small red onion, finely chopped
1 clove garlic, crushed
1 tbsp lemon juice
1 tbsp freshly chopped fresh parsley
1. Preheat the oven to 200ºC, gas mark 6. Drop the corn into a saucepan of boiling water and simmer for 5 minutes, then drain and rinse under cold water. Using a sharp knife, slice downwards to cut off the kernels. Blitz half in a food processor with the couscous, egg and paprika until finely chopped.
2. Mix with the remaining corn and salad onions and season. Shape the mixture into 8 patties, place on a lined baking tray and brush the tops using 1 tsp of the oil. Place in the oven to cook for 20 minutes.
3. Meanwhile, mix all the remaining ingredients together for the tomato salsa, including the remaining oil and season. Serve with the corn cakes. Delicious with a green salad and crusty bread.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in August 2018.