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Corn Cakes (Read 4374 times)
 
Jul 31st, 2009 at 7:24am

Carolyn™   Offline
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CORN CAKES


For the cakes:

•      2 2/3 cups fresh corn kernels, cut from 3 large corn cobs (I used 1 425g tin of creamed corn and 1 fresh corn).
•      1 small red onion, chopped
•      2 eggs
•      1/2 cup chopped cilantro (coriander)
•      1 cup plain (all-purpose) flour
•      1 teaspoon baking powder
•      Sea salt
•      Freshly ground black pepper
•      Vegetable oil, for frying

For the avocado salsa:
•      2 ripe avocados, stones removed and diced
•      1/2 cup cilantro leaves
•      2 tablespoons lime or lemon juice
•      2 tablespoons finely chopped scallions
•      Dash Tabasco Sauce, optional - or consider sweet chilli sauce.

INSTRUCTIONS
For the cakes:


1.      Warm a camp oven if you think its necessary to keep them warm before you eat them.  They kept warm enough for me just stacked.
2.      Place 2 cups of the corn kernels and the onion, eggs, cilantro, flour, baking powder, salt, and pepper in a food processor and process until combined.
3.      Place in a large bowl, add the remaining corn, and stir to combine.
4.      Heat 1 tablespoon of the vegetable oil in a nonstick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. (I could only fit one at a time in my 12" ci pan and served them as a lunch meal)

Serve with the avocado salsa.   I felt they needed the kick of sweet chilli sauce as well
 

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Reply #1 - Jul 31st, 2009 at 8:33am

Michaelb   Offline
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Joined: Nov 26th, 2008 at 1:40pm
Last online: Oct 29th, 2018 at 10:38am

Caroline Springs, Victoria, Australia

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Carolyn what was the critics critique
 

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #2 - Jul 31st, 2009 at 7:25pm

Carolyn™   Offline
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If your referring to Sparky Michael, he didnt think much of them, BUT you have to allow that he regards anything along the lines of scones, pikelets, pancakes, damper etc as a sweet thing that MUST have sultanas or mixed dried fruit in.  Savoury versions have little appeal to him.  He doesnt eat avocados or coriander so the salsa also was a flop for him.

Not sure where the corn is coming from, but this is the second thing I have made lately with fresh uncooked corn just cut from the cob and its so sweet and beautiful.

I must add that there is NO CARROT in this recipe  Cheesy  Cheesy  Cheesy
 

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Reply #3 - Aug 9th, 2009 at 2:16pm

Michaelb   Offline
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Caroline Springs, Victoria, Australia

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Carolyn we had these last night, I doubled the mix to double the feed, used one can of drained corn kernels and some frozen peas, left every thing whole, diced onion and fried off first.

Threw in two cans of drained crab meat, very nice, quick and easy.

Sorry no pictures.
 

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #4 - Aug 9th, 2009 at 8:38pm

Carolyn™   Offline
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That crab meat would  have just added the kick that was needed Michael good thinking!!  Not vegetarian but for some that doesnt matter.  I would have liked to see the boys enjoying them.
 

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Reply #5 - Aug 9th, 2009 at 9:47pm

Michaelb   Offline
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Joined: Nov 26th, 2008 at 1:40pm
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Caroline Springs, Victoria, Australia

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Carolyn, Sam inhaled them, told him there was no carrot, also told him that it is your recipe.

Did the trick ( couldn't get a picture without loosing fingers)
 

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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