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Ingredientes
- 500 gm Sweet corn kernels, (10z)
- 4 x Large eggs
- 1 x Heaped tbsp polenta
- 1 x Heaped tbsp cornflour
- 2 Tbsp. Creme fraiche
- 8 x Spring onions - finely sliced
- 2 sm Chilies - finely minced
- 2 x Cloves garlic - finely minced
- 2 Tbsp. Sesame oil Seasoning
Direcciones
- You will need a flat griddle or possibly heavy based frying pan or possibly cast pan to cook these on. Pre-heat and rub with an oiled cloth before you start.
- Sweat the garlic, chilli, and spring onion off in the oil.
- Put all remaining ingredients in a mixing bowl. Add in the onion mix and blend all together with a spoon to create a fairly stiff batter. Season.
- Drop dessert spoons of the mix onto the pre-heated griddle and cook for about a minute.
- Flip over with a palatte knife and cook on the other side. The corn cakes should be golden brown and lacy. They will take about a minute each side - taste one to make sure tyour timimgs are right.
- These are delicious as pre-dinner nibbles, to use with dips or possibly as an accomaniment to all kinds of spicy food.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 675g | |
| Calories 685 | |
| Calories from Fat 201 | 29% |
| Total Fat 22.56g | 28% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 315mg | 13% |
| Potassium 1671mg | 48% |
| Total Carbs 95.85g | 26% |
| Dietary Fiber 12.9g | 43% |
| Sugars 18.21g | 12% |
| Protein 38.96g | 62% |
