Sweetcorn cakes with green chutney
https://www.coop.co.uk/recipes/sweetcorn-cakes-green-chutney
These sweet and mellow sweetcorn fritters go beautifully with the punchy, spicy chutney - just right for brunch
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Feeds
3
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 2 × 260g cans Co-op naturally sweet sweetcorn in water, drained and half roughly blitzed
- 2 Co-op British free range eggs
- 100g Co-op self raising flour
- 2 tsp mild curry powder
- 1 small red onion, finely chopped
- 1 tbsp flavourless oil (we used sunflower)
- 1 lemon, quartered (optional)
For the chutney:
- 50g coriander, leaves picked
- 20g mint, leaves picked
- 1 garlic clove, roughly chopped
- Juice of ½ lemon
- 40g desiccated coconut
- 1 green chilli, finely chopped, including seeds if you like spice
Method
To make the chutney:
- Put the coriander, mint, garlic, lemon juice, coconut and chilli in a blender or food-processor with 2-3 tbsp water
- Blitz until smooth, adding more water if needed (the final consistency should be like pesto), season then set aside
To make the corn cakes:-
- In a large bowl, mix all the sweetcorn with the eggs, flour, curry powder and onion, then season
- Heat the oil in a large frying pan over a medium heat
- Then dollop in a heaped tablespoon of mixture for each cake
- Flatten them slightly and fry for 3-4 mins per side until golden and crisp
- You may need to do this in batches
- Set each batch aside on a plate lined with kitchen paper while you cook the rest
- Serve the cakes with the bright green chutney and garnish with a lemon wedge, if you like
This recipe is by Lola Milne from her cookbook Take One Tin.
