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Corn cakes with garlic kale
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These cakes are great topped with greens such as kale, though feta cheese or a poached egg are just as tasty.
1 x 326g can and 1 x 195g can essential Waitrose sweetcorn, drained (drained weight 420g)
3 tbsp polenta
120g essential Waitrose plain flour
2 tsp baking powder
2 essential Waitrose eggs, beaten
90ml whole milk
4 essential Waitrose salad onions, finely sliced
2 tbsp chopped coriander
1 tsp salt
3 tbsp essential Waitrose vegetable oil
200g kale, chopped
1 garlic clove, thinly sliced
1. In a large bowl, mix together the sweetcorn, polenta, flour, baking powder, eggs, milk, salad onion, coriander and salt.
2. In a large frying pan, heat a little oil over a medium heat. Spoon 2 tbsp of the mixture into the oil to form a cake; repeat with another 2 tbsp. Brown the cakes for 2 minutes, then flip and cook for another 2 minutes. Repeat with the remaining mixture, adding more oil as needed, to make 12-15 cakes.
3. Meanwhile, blanch the kale in a large pan of boiling water for 1 minute; drain well. Heat a splash more oil in a separate frying pan. Sauté the garlic until just golden, then add the kale; season and fry for 2 minutes. Serve the corn cakes with the kale and a dollop of Greek yogurt and spoonful of salsa, if liked.
This recipe first appeared in Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2017.
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